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Measurements
      Title: Maguire's Hill 16 Irish Potato and Leek Soup
 Categories: Miamiherald, Soups/stews, Ethnic, Irish
      Yield: 18 Servings
 
      4 lb Potatoes; peeled and cut
           -into 1/2" cubes
      1 sm Leek; white and green parts
           -separated
      2 qt Chicken stock
    1/4 c  Cornstock
      1 tb White pepper
           Salt
      2 c  Heavy cream
      1 qt Whole milk
           Shredded cheddar for garnish
           Crumbled, cooked bacon for
           -garnish
 
  In a stock pot, simmer about half the potatoes and the white portion
  of the leeks in enough chicken stock to cover until tender, about 30
  minutes.
   In another pot cook remaining potatoes in the remaining chicken stock
  until tender. Puree the potatoes and leeks from the first pot in a
  food processor or blender.  Return to pot over medium heat. Dissolve
  cornstarch, pepper, and salt in a little of the cream and stir into
  the pot. When mixture begins to thicken, gradually stir in remaining
  cream, the milk and the contents of the second pot. Serve hot, topped
  with a generous portion of cheddar cheese, bacon and chopped green
  portion of leek.
  
  Nutritional info per serving:  241 cal; 7g pro, 27g carb, 12g fat
  (45%), 1.3g fiber, 44mg chol, 47mg sod
  
  Source: Cook's Corner, Miami Herald, 9/21/95 format: 8/11/96, Lisa
  Crawford


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