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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
225g (8oz) cooked potatoes1 carrot, thinly sliced1 leek, trimmed and thinly sliced1 stick celery, thinly sliced1 tomato, quartered600ml (1 pint) boiling hot vegetable, beef or chicken stocksalt and freshly ground black peppercrusty bread, to serve
Serves: 4Preparation Time: 10 MinutesTools: Liquidiser
Cook's Note: Take great care when liquidising the soup, as it is very hot. Make sure the lid and filler cap are securely fitted.
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