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CHEFS Alderwood Smoked Sea Salt, Coarse Finishing Salt, 4.4-ounce
CHEFS Himalayan Pink Salt, 5.4-ounces
CHEFS Seasoned Salt, 3.65-ounce
CHEFS English Flake Sea Salt, Finishing Salt, 2.3-ounce
Add the chicken stock, potatoes and leeks to a medium pot and bring to a boil.Season with salt and simmer covered for about 20-30 minutes or until the vegetables are tender.Remove from the heat and use an immersion blender to puree the soup.Chill the soup for 1-2 hours. After chilling, whisk in 1/2 cup heavy cream.Garnish with a sprinkle of chives and serve.
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