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| 2 | Leeks; white part only |
| 1 | onion |
| 3 | Potatoes |
| 2 Esslöffel | margarine |
| 3 Tasse | chicken broth |
| 2 Tasse | Half-and-half |
| | White pepper |
| | salt |
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1. Trim leeks and wash well to remove all sandy particles. Slice white part of leeks, onion and potatoes into thin slices.
2. Melt margarine in a large saucepan with lid. Saute leeks and onions until tender; do not brown.
3. Add potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover pan and simmer 15-20 minutes or until potatoes are tender. Let cool to room temperature.
4. Process soup in blender or food processor until smooth; blend in about 3 batches to prevent overfilling blender. Pour puree into a large bowl. Stir in half-and-half.
5. Refrigerate at least 2 hours. Serve this soup cold, adding salt and pepper to taste if you wish. If you wish to serve this warm, bring to serving temperature over a very low heat; do not allow soup to boil.
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