Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Leeks -- white part only |
| 1 \N | Onion |
| 3 \N | Potatoes |
| 2 tablespoons | Margarine |
| 3 cups | Chicken broth |
| 2 cups | Half and half |
| \N \N | White pepper -- to taste |
| \N \N | Salt -- to taste |
1. Trim leeks and wash well to remove all sandy particles. Slice white part of leeks, onion and potatoes into thin slices. 2. Melt margarine in a large saucepan with lid. Saute leeks and onions until tender; do not brown. 3. Add potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover pan and simmer 15-20 minutes or until potatoes are tender. Let cool to room temperature.
4. Process soup in blender or food processor until smooth; blend in about 3 batches to prevent overfilling blender. Pour puree into a large bowl. Stir in half-and-half. 5. Refrigerate at least 2 hours.
Serve this soup cold, adding salt and pepper to taste if you wish. If you wish to serve this warm, bring to serving temperature over a very low heat; do not allow soup to boil.
Yield: about 5-6 servings.
Recipe By : Jo Anne Merrill