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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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It is delicious and so easy. 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.
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