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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Take the chill out of dark winter evenings with a simple homemade dinner of soup and salad. In this soup, potatoes, leeks, and chicken broth are blended to silky perfection and then combined with Carnation Evaporated MIk for a creamy satisfying soup. Complete the meal with a crisp green salad and a crunchy baguette. 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:
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 heat until just heated through, taking care not to boil.
6. Garnish with fresh parsley, if desired.
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