2 bls of potatoes 1 bay leaf 1/2 a celery 1 bunch of parsely 2-3 leeks 1 bunch of thyme 2 sm. onions 1 1/2 liters of soup stock 3 tbsp. butter or margarine 1/3 c whipping cream Garnish chives and bacon bits
tie herbs in a bundlepell and dice all veggiesadd stock and herbs cover let simmer til tenderseason soup with salt and pepper and then garnish
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