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Berlin-style Potato Soup

1 1/2 c Leeks; finely chopped
1 c Onion; chopped
1 Clove garlic; minced
5 tb Butter; melted
4 c Chicken broth
2 c Potatoes; peeled, diced
1 c Heavy cream
Salt & pepper to taste
2 German sausage**


**Use the "koch wurst" if you can get it.

Saute 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 saute till just done. Place pieces in soup and heat thoroughly.

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