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Fancy name for a simple concept: chilled potato soup.

  • 5 to 6 medium potatoes, peeled, diced
  • 4 leeks, white and light green, thinly sliced
  • 1 cup chopped onion
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 teaspoons salt
  • chopped chives for garnish
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Combine the potatoes, leeks, onion and chicken broth in a crockpot. Cook on high for 2 ½ to 3 hours, then puree in a blender and return to the crockpot. Stir in the milk and cream. Cook on high for another hour and add salt to taste. You can add a little more milk at this time if you desire a thinner soup. Chill and serve with chives.

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