2 large leeks
6 red potatoes, peeled and chopped
1/4 tsp. white pepper
1/8 tsp. black pepper
2 bay leaves
7 cups water
1 tsp. dill
3 sprigs fresh tarragon, minced
Salt to taste
1-2 Tbsp. margarine
Cut bottoms off leeks, slice in half (the long way). Rinse well under running water to remove any dirt hiding in between the layers. Slice thinly and saute in a large pot with the seasonings and spices and margarine until translucent and soft. Add remaining ingredients, bring to a boil, and reduce to medium-high. Cook until potatoes are cooked. Puree half or more of the soup to give it a creamy base.
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