Potato Leek Soup

This recipe was one of the ones made at a Taste of Home Cooking show. It is delicious and so easy!

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 1⁄4 cup butter
• 2  leeks, clean and cut into 1/2 in. slices, about 4 cups
• 1⁄4 cup  finely chopped carrot
• 5  medium russet potatoes, peeled and cubed, about 5 cups
• 4  teaspoons chicken bouillon granules
• 1 (15 ounce) jar  classico light creamy alfredo sauce
• 2  tablespoons  chopped fresh chives

Directions

1. Melt butter in a large saucepan over med-high heat. Cook leeks & carrots for 5 minutes, stirring occasionally. Add 4 cups of water, potatoes and granules and bring to a boil. Cover, reduce heat to medium and simmer for 25-35 minutes, stirring occasionally. Stir in pasta sauce and simmer for another 5-6 minutes or until heated thru. Season with salt and pepper to taste if desired. remove from heat and stir in chives.