Yield: 4 servings
|2 tablespoons||Butter or margarine|
|3 mediums||Leeks, carefully washed and minced|
|1 medium||Onion, minced|
|2 cups||Potatoes, finely diced|
|\N \N||(about 2 large potatoes)|
|4 cups||Chicken broth|
|1 cup||Half and half|
|\N \N||Salt to taste|
|\N \N||White pepper to taste|
1. ln a deep, 2½-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.