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Peppered potato soup
- 25g butter
- 1 large leek , sliced and washed
- fresh thyme sprigs, 3 bay leaves and parsley stalks tied into a bundle
- 450g (2 medium) floury potatoes , chopped into chunks no larger than a walnut
- 800ml chicken or vegetable stock
- 3 tbsp double cream
- chopped parsley , to serve
Directions:View on BBC Good Food
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