Categories: Appetizers, Microwave 
      Yield: 4 servings 
  
      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.