Potato Leek Soup

1. 1

   Melt butter in saucepan over medium heat; cook leeks, stirring, about 5 minutes or until softened.

2. 2

   Stir in potatoes and chicken broth; bring to a boil.

3. 3

   Cover and reduce heat to medium-low; simmer about 15 minutes or until potatoes are tender.

4. 4

   With slotted spoon, transfer soup to food processor or blender; process until smooth.

5. 5

   Return to saucepan.

6. 6

   Gradually stir in evaporated milk, salt and pepper.

7. 7

   Gently reheat over medium-low heat until just heated through, taking care not to boil.

8. 8

   Garnish with fresh parsley, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.