Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter or margarine
3 md Leeks, carefully washed
-and minced
1 md Onion, minced
2 c Potatoes, finely diced
(about 2 large potatoes)
4 c Chicken broth
1 c Half and half
Salt to taste
White pepper to taste

1. ln a deep, 2 1/2-quart to 3-quart, heat-resistant, non- metallic
casserole, melt butter in Microwave Oven 30 seconds. Add leeks and
onions. Heat, uncovered, in Microwave Oven an additional 3 minutes.
2. Add diced potatoes and chicken broth to butter-leek mixture. Heat,
covered, 15 to 18 minutes or until potatoes are very tender. 3. Press
mixture through a sieve or electric blender till smooth. 4. Return
mixture to heat-resistant, non-metallic casserole and gradually stir
in cream. Add salt and pepper to taste 5. Heat, covered, 4 minutes or
until soup is very hot.

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