|Leeks||5 , thinly sliced to 3/4 cup|
|Onion||1 Medium, thinly sliced|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Peeled sliced potatoes||4 Cup (64 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Shredded carrots||2 Cup (32 tbs) (5 Medium)|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
Cook leeks, onion, and celery in butter till tender.
Add potatoes, broth, and 1/2 teaspoon salt.
Cook 25 to 30 minutes.
Meanwhile, place carrots in 1/2 cup boiling salted water.
Cover; simmer 6 to 8 minutes.
Rub leek mixture through fine sieve or puree in blender.
Add light cream, milk, and drained carrots.
Season to taste with salt.
Spoon into pint containers.
Seal, label, and refrigerate.