| 1 | Recipe by: jo anne merrill preparation time: 0:25 Trim leeks and wash well to remove all sandy particles. |
| 2 | Slice white part of leeks, onion and potatoes into thin slices. |
| 3 | Melt margarine in a large saucepan with lid. |
| 4 | Saute leeks and onions until tender; do not brown. |
| 5 | Add potatoes and chicken broth. |
| 6 | Bring to a boil, then reduce heat to a simmer. |
| 7 | Cover pan and simmer 15-20 minutes or until potatoes are tender. |
| 8 | Let cool to room temperature. |
| 9 | Process soup in blender or food processor until smooth; blend in about 3 batches to prevent overfilling blender. |
| 10 | Pour puree into a large bowl. |
| 11 | Stir in half-and-half. |
| 12 | Refrigerate at least 2 hours. |
| 13 | Serve this soup cold, adding salt and pepper to taste if you wish. |
| 14 | If you wish to serve this warm, bring to serving temperature over a very low heat; do not allow soup to boil. |
| 15 | yield: about 5-6 servings. |
