Ingredients Edit

Directions Edit

  1. Melt the butter in a heavy soup pot over medium heat.
  2. Add the leeks, onion, and escarole; cook, covered until the vegetables are softened but not browned, 5 to 10 minutes.
  3. Add the milk and the potatoes, season with salt and pepper.
  4. Simmer, covered, until the potatoes are very soft and start to fall apart, about 30 minutes.
  5. You can serve this chunky soup as is-country style-or puree it in a blender or food processor for a more elegant presentation.
  6. Serve hot, sprinkled with minced parsley.

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