Leek And Carrot Soup

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   1) In a large saucepan, combined vegetables and seasoning and bring soup stock to boil.

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   2) Once carrots have softened, reduce to a simmer. Cook for 20 minutes.

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   3) For puree consistency, either puree using puree machine wand, or transfer to large blender or food processor.

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   4) Once the soup has puree consistency, transfer back to saucepan and reheat on simmer/low. Note: if you would like a thicker consistency you may boil off as much or as little water as you like.

* Per serving · 4 servings · Values may vary.

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