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Parsnip-Potato Soup

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SF Gate
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soups gluten free nut free thanksgiving lunch


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3 tablespoons unsalted butter

1 large leek (white and light green parts only), washed carefully and thinly sliced

2 teaspoons chopped fresh thyme

2 tablespoons cider vinegar

6 cups chicken stock

3 cups (or more) water

2 1/4 pounds parsnips (about 4 large), peeled and cut into 1-inch-thick chunks

3 russet potatoes, peeled and cut into eighths

1 tablespoon kosher salt

White pepper, to taste

3/4 cup half-and-half

Chopped chives, for garnish

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