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- 3 tablespoons butter
- 3 leeks, thinly sliced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 - 8 yukon gold potatoes, thinly sliced
- 4 cups vegetable stock (or enough to barely cover potatoes)
- 1 cup heavy cream
- 1/2 cup parmesan
- salt to taste
- fresh ground black pepper to taste
View Full Recipe at Picky Cook
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