Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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.