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.