| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Microwave | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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