Carrot-Potato Soup - cooking recipe

Ingredients

2 c. peeled and diced potatoes
1 1/4 c. peeled and sliced carrots
1 leek, washed and sliced (white part only)
3 c. chicken broth
pinch of pepper
1 tsp. salt
1 c. light coffee cream

Preparation

Place potatoes, carrots, leek and chicken stock in large saucepan.
Bring to a boil; simmer 25 minutes or until vegetables are tender.
Puree vegetables and liquid a little at a time until smooth.
Put back into saucepan.
Add pepper, salt and cream.
Mix well.
Heat for 10 minutes.
Serve warm or chill for 6 hours and serve cold.
Serves 8.