Symphony Of Potato Leek Soup - cooking recipe

Ingredients

3 lb. potatoes
3 large leeks, chopped
1 large onion, chopped
2 ribs celery, chopped
2 carrots, sliced
1 clove garlic, chopped
2 sticks margarine
3 cans chicken broth
2 c. half and half
salt and pepper to taste

Preparation

Combine chopped leeks, onion, celery, carrots and garlic (food processor is good for this) to melted margarine and cook until limp in a heavy soup pot for about 20 minutes.
Peel and cut potatoes in about 1-inch pieces.
Add potatoes and chicken broth to cooked vegetables.
Simmer until potatoes are cooked.
Blend soup in blender or food processor.
Return to soup pot; add half and half and season with salt and pepper to taste.
Warm on low heat about 10 to 15 minutes.