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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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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