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Export 8 ingredients for grocery delivery
Step 1
Heat the butter and olive oil in a large saucepan over medium heat until the butter is melted.
Step 2
Add leeks and stir to coat well. Reduce heat to low, cover and cook for 5 minutes or until softened slightly.
Step 3
Add potatoes and stir to coat well. Increase heat to high and add the stock. Bring to boil, reduce heat to medium-low and simmer, covered, for 15 minutes or until potatoes are tender. (See microwave tip.) Remove from heat and stand for 5 minutes.
Step 4
Place 1/2 the soup into a blender or the bowl of a food processor and blend until smooth. Repeat with the remaining soup and return to the saucepan. Add milk and cream and cook over low heat, stirring occasionally, for 5 minutes or until heated through. Season well with salt and pepper. Ladle into soup bowls, sprinkle with nutmeg and serve immediately.
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