Potato Soup

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  • 2 russet potatoes (peeled & chopped)
  • ½ cup leek (white parts only, chopped)
  • 3 cloves garlic (chopped)
  • ½ cup cauliflower (chopped)
  • ½ cup fennel (fresh, chopped)
  • ¼ cup celery (chopped)
  • 1 tbsp butter
  • 2 tbsp cream (fresh)
  • ¼ cup milk
  • 2 cups vegetable broth
  • Cilantro to garnish
  • Salt & Pepper to taste


  1. Heat butter in a pan. Sauté garlic, leek, cauliflower, fennel, potato, and celery for five minutes.
  2. Add the vegetable broth and cook for fifteen minutes.
  3. In a blender, blend soup until creamy.
  4. Pour the soup into a pan and add the milk and cream. Heat for a few minutes.
  5. Top with salt & pepper and cilantro and serve.


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