Potato Leek Soup
Prep Time 15 mins
Cook Time 20 mins
Serves 4
Difficulty N/A
Ingredients
- 1 tbsp (15 mL) butter
- 1 cup (250 mL) sliced leeks, white portion only (about 2 to 3 leeks)
- 2 potatoes, peeled and diced
- 1 1/2 cups (375 mL) chicken broth
- 1 can (354 mL) Carnation® 2% Evaporated Partly Skimmed Milk
- pinch salt and black pepper
- chopped fresh parsley (optional)
Directions
Step 1:
Melt butter in saucepan over medium heat; cook leeks, stirring, about 5 minutes or until softened.
Step 2:
Stir in potatoes and chicken broth; bring to a boil.
Step 3:
Cover and reduce heat to medium-low; simmer about 15 minutes or until potatoes are tender.
Step 4:
With slotted spoon, transfer soup to food processor or blender; process until smooth. Return to saucepan.
Step 5:
Gradually stir in evaporated milk, salt and pepper. Gently reheat over medium-low until just heated through, taking care not to boil.
Step 6:
Garnish with fresh parsley, if desired.
Tip
To clean leeks, cut a lengthwise slit along the leek. Rinse under running water to remove grit or sand.