4 carrots
2 potatoes
1 leek
1 Spanish onion
2 oz. butter
32 oz. chicken broth
1 bay leaf
8 oz. light cream
White pepper
Salt

Chop all vegetables. Melt butter in saucepan. Add chopped leek and onion and saute for 5 minutes until onion is soft and translucent. Add the chicken broth, carrots, potatoes and bay leaf. Bring to boil and simmer gently for 30 minutes or until vegetables are tender. Discard bay leaf.

Pour soup into electric blender and run for 2 minutes. Pour back into saucepan; add cream and season to taste with white pepper and salt. Stir well, bring almost to a boil. Serves 4 to 6.