| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 2 | Leeks — white part only | |
| 1 | Onion | |
| 3 | Potatoes | |
| 2 | tb | Margarine |
| 3 | c | Chicken broth |
| 2 | c | Half and half |
| White pepper — to taste | ||
| Salt — to taste |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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