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1
Slice leeks in half lengthwise.
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2
Wash very well to remove any grit.
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3
Chop leeks.
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4
Heat oil in a large pot.
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5
Add chopped onion and leeks.
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6
Saute until tender about 5-7 minutes.
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7
Add the green chilies and stir.
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8
Add the chicken broth.
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9
Bring to a boil, reduce heat and simmer for about 10 minutes.
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10
Remove from heat, cool slightly.
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11
Place in blender and puree until smooth.
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12
You might need to do this in batches.
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13
Careful!
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14
Hot liquids will expand quite a bit in the blender.
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15
I usually just use my immersion blender and puree it right in the pot.
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16
Put pureed mixture back in the soup pot and keep warm on low.
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17
In a large skillet, saute ground turkey until brown.
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18
Add carrots and celery and cook for about 2 minutes or until meat and veggies are brown.
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19
Add the rest of the chicken broth.
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20
Stir, cover and cook for about 5 minutes.
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21
Pour into the soup pot with the pureed mixture.
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22
Add the evaporated milk.
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23
Salt and pepper to taste.
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24
Heat through.
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25
Serve immediately or freeze.
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26
To freeze:.
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27
Cool to room temperature.
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28
I freeze this in quart sized freezer bags.
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29
I lay them on a baking sheet until solid.
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30
To serve: Warm in the microwave or on stovetop until hot.
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31
Note: You can add 1/2 cup of cooked potatoes or rice to each bowl of soup if you want a little more substance.
