| 1 | Recipe by: betty crocker"s cookbook heat margarine in 2-quart saucepan over medium heat. |
| 2 | Cook leeks and garlic in margarine about 2 minutes. |
| 3 | Stir in flour and pepper. |
| 4 | Stir in half-and-half and chicken broth. |
| 5 | Heat to boiling, stirring constantly. |
| 6 | Boil and stir 1 minute. |
| 7 | Stir in ham, cheese and pine nuts until cheese is melted and soup is hot. |
| 8 | Sprinkle with chives. |
| 9 | 4 servings (about 1-?cups each); 415 calories per serving. |
| 10 | To microwave: place leeks, garlic and margarine in 2-quart microwavable casserole. |
| 11 | Cover tightly and microwave on high 3 to 4 minutes, stirring after 2 minutes, until leeks are tender. |
| 12 | Stir in flour and pepper. |
| 13 | Stir in half-and-half and chicken broth. |
| 14 | Cover tightly and microwave on high 7 to 9 minutes, stirring after 2 minutes, until mixture is slightly thickened. |
| 15 | Stir in ham, cheese and pine nuts. |
| 16 | Sprinkle with chives. |
