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Spinach, Leek, And Potato Soup

By Sunset
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soups nut free vegetarian rosh hashanah lunch


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1 pound leeks

2 tablespoons butter

1/2 teaspoon salt

4 cups vegetable or chicken broth

1 large (12 oz.) Yukon Gold potato, peeled and chopped

1 pound spinach, roots and stems discarded

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

About 1 cup croutons

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