Seafood Bisque

1. 1

   Cut white portion and 1 inch of light green portion of leeks into thin slices.

2. 2

   Cook and stir in butter in skillet on medium heat until tender.

3. 3

   Stir in remaining ingredients except VELVEETA and sherry.

4. 4

   Bring to boil.

5. 5

   Reduce heat to low; cover.

6. 6

   Simmer 15 minutes or until potatoes are tender.

7. 7

   Add VELVEETA and sherry; stir until VELVEETA is melted.

8. 8

   Garnish with fresh chives and lemon peel.

9. 9

   Microwave: Reduce milk to 2-1/2 cups.

10. 10

    Mix sliced leeks, butter and potatoes in 2-quart microwavable casserole; cover with lid.

11. 11

    Microwave on HIGH 8 to 10 minutes or until vegetables are almost tender.

12. 12

    Stir in milk and all remaining ingredients except VELVEETA and sherry; cover.

13. 13

    Microwave 8 to 14 minutes or until potatoes are tender, stirring every 4 minutes.

14. 14

    Stir in VELVEETA and sherry until VELVEETA is melted.

15. 15

    Garnish as directed.

No additional tips available.