| 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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