Potato Leek Soup
- Ready In:
- 30mins
- Ingredients:
- 7
- 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
- Melt butter in saucepan over medium heat; cook leeks, stirring, about 5 minutes or until softened.
- Stir in potatoes and chicken broth; bring to a boil.
- Cover and reduce heat to medium-low; simmer about 15 minutes or until potatoes are tender.
- With slotted spoon, transfer soup to food processor or blender; process until smooth. Return to saucepan.
- Gradually stir in evaporated milk, salt and pepper. Gently reheat over medium-low heat until just heated through, taking care not to boil.
- Garnish with fresh parsley, if desired.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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