|Leeks||3 Medium, washed and trimmed|
|Onion||1 Medium, minced|
|Potatoes||2 Cup (32 tbs), finely diced (About 2 Large Potatoes)|
|Chicken broth||4 Cup (64 tbs)|
|Half and half||1 Cup (16 tbs)|
In a deep, 2 1/2 quart to 3-quart, heat-resistant, non-metallic casserole, melt butter on full power 30 seconds.
Add leeks and onions.
Heat, uncovered, on full power an additional 3 minutes.
Add diced potatoes and chicken broth to butter-leek mixture.
Heat, covered, on full power 15 to 18 minutes or until potatoes are very tender.
Press mixture through a sieve or electric blender until smooth.
Return mixture to heat-resistant, non-metallic casserole and gradually stir in cream.
Add salt to taste.
Heat, covered, on roast for 6 minutes or until soup is very hot.