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Crab Soup

1 strip bacon, diced
3 potatoes, chopped
3 leeks, chopped (white only)
1 can chicken stock
1 cup heavy cream
1 lb. lump crab meat
Salt and pepper to taste
Garlic to taste
Parsley, chopped for garnish

Render bacon in large sauce pan.
Add potatoes, leeks, chicken stock and water to cover the vegetables; cook until tender.
Turn heat to low and add spices; cook another 5 minutes and add the crab and heavy cream.
Garnish each serving with the parsley.
Serve hot or cold.
Serves 4.

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