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Fall Vegetable Soup

3 tablespoons butter

 2 medium onions, chopped

 1 teaspoon salt

 1/2 teaspoon pepper

 Pinch nutmeg

 2 big leeks, chopped, greens & all

 2 celery stalks, chopped

 1 cup water

 3 large potatoes, scrubbed & thinly sliced

 1 rutabaga, diced

 3-4 cups milk (depending on how thick you like your soup)

 1 cup heavy cream

 

1. In a soup pot, melt the butter. Add the onions and saute until golden brown, about 10 minutes. Mix in the salt, pepper, celery and nutmeg. Add the leeks and celery and cook for 15-20 minutes, adding a little of the water to keep things from sticking.

2. Add the potatoes, cover, and continue to cook, stirring occasionally and gradually adding the remaining water until the potatoes are done.

3. Add the milk and simmer gently for 15 minutes to blend the flavors. Just before serving, mix in the heavy cream and heat to simmering. Taste & reseason.

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