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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