BERLIN-STYLE POTATO SOUP 1 1/2 cup leeks; finely chopped 1 cup onion; chopped 1 clove garlic; minced 5 tablespoons butter; melted 4 cup chicken broth 2 cup potatoes; peeled, diced 1 cup heavy cream Salt and pepper, to taste 2 German sausage** **use the "knockwurst" if you can get it. Sauté leeks, onions, and garlic in butter in a large Dutch oven over medium-high heat until tender. Add chicken broth and potato; reduce heat, and simmer about 20 minutes. Add cream, salt and pepper. Stir well. Cut sausage into bite-size pieces and sauté until just done. Place pieces in soup and heat thoroughly. (do not boil!) garnish with chopped fresh parsley or green onions if desired. Should you desire a thicker soup, you can decrease the stock by 1 cup and increase the cream by 1 cup.
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