Creamy French Potato Vegetable Soup - cooking recipe

Ingredients

1 stick butter
1 bunch leeks
1 large can College Inn
8 large potatoes, cubed
1 lb. asparagus
1 bag carrots, cleaned
3 stalks celery
1 pt. half and half
sherry
croutons
1 c. rice (optional)
salt and pepper

Preparation

Wash all vegetables and cut into chunks.
In large pot, saute leeks in butter.
Add rest of vegetables and cover with water. Boil until vegetables are tender.
Add College Inn, salt and pepper and cook about 15 minutes more.
Let cool slightly and add half and half.
Blend mixture in blender a little at a time and pour into another pot.
Garnish with sherry and croutons.