Creamy French Potato Vegetable Soup

1. 1

   Wash all vegetables and cut into chunks.

2. 2

   In large pot, saute leeks in butter.

3. 3

   Add rest of vegetables and cover with water. Boil until vegetables are tender.

4. 4

   Add College Inn, salt and pepper and cook about 15 minutes more.

5. 5

   Let cool slightly and add half and half.

6. 6

   Blend mixture in blender a little at a time and pour into another pot.

7. 7

   Garnish with sherry and croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.