Potato Leek Soup

Take the chill out of dark winter evenings with a simple homemade dinner of soup and salad. In this soup, potatoes, leeks, and chicken broth are blended to silky perfection and then combined with Carnation Evaporated MIk for a creamy satisfying soup. Complete the meal with a crisp green salad and a crunchy baguette.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 1  cup  diced leek, white portion only (about 2-3 leeks)
• 2  potatoes, peeled and diced
• 1 1⁄2 cups chicken broth
• 1 (370 ml) can  2% Carnation Evaporated Milk
• 1  pinch  salt and pepper
•  chopped fresh parsley (optional)

Directions

1. Melt butter in saucepan over medium heat; cook leeks, stirring, about 5 minutes or until softened.
2. Stir in potatoes and chicken broth; bring to a boil.
3. Cover and reduce heat to medium-low; simmer about 15 minutes or until potatoes are tender.
4. With slotted spoon, transfer soup to food processor or blender; process until smooth. Return to saucepan.
5. Gradually stir in evaporated milk, salt and pepper. Gently reheat over medium-low heat until just heated through, taking care not to boil.
6. Garnish with fresh parsley, if desired.