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Potato Leek Soup

Potato Leek Soup

  • Makes: 4 servings  
  • Preparation Time: 15 minutes 
  • Cooking Time: 20 minutes 

Ingredients

1 tbsp15 mL butter

1 cup250 mL sliced leeks, white portion only (about 2 to 3 leeks)

2 potatoes, peeled and diced

1 1/2 cups375 mL chicken broth

1 can354 mL Carnation® 2% Evaporated Partly Skimmed Milk

pinch salt and black 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 until just heated through, taking care not to boil.

  6 Garnish with fresh parsley, if desired.

Tip(s)

To clean leeks, cut a lengthwise slit along the leek. Rinse under running water to remove grit or sand.


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