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Use Whatever You Have for This Creamy French Vegetable Soup

Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the leeks, onions, garlic and 2 sprigs fresh rosemary or thyme. Stir to combine and cook, stirring occasionally, until soft and starting to brown at the edges, about 10 minutes. Meanwhile, peel and coarsely chop 3 pounds root vegetables.

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