Potato Leek Soup

Name: Potato Leek Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 cups, 8 serving(s)
Ingredients: 1/4 cup butter; 2 leeks, clean and cut into 1/2 in. slices, about 4 cups; 1/4 cup finely chopped carrot; 5 medium russet potatoes, peeled and cubed, about 5 cups; 4 teaspoons chicken bouillon granules; 1 (15 ounce) jar classico light creamy alfredo sauce; 2 tablespoons chopped fresh chives

Submitted by Chef Angie K

"This recipe was one of the ones made at a Taste of Home Cooking show. It is delicious and so easy!"

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Ready In:: 1hr 10mins
Ingredients:: 7
Yields:: 8 cups
Serves:: 8

ingredients

¹⁄₄ cup butter
2 leeks, clean and cut into 1/2 in. slices, about 4 cups
¹⁄₄ cup finely chopped carrot
5 medium russet potatoes, peeled and cubed, about 5 cups
4 teaspoons chicken bouillon granules
1 (15 ounce) jar classico light creamy alfredo sauce
2 tablespoons chopped fresh chives

directions

Melt butter in a large saucepan over med-high heat. Cook leeks & carrots for 5 minutes, stirring occasionally. Add 4 cups of water, potatoes and granules and bring to a boil. Cover, reduce heat to medium and simmer for 25-35 minutes, stirring occasionally. Stir in pasta sauce and simmer for another 5-6 minutes or until heated thru. Season with salt and pepper to taste if desired. remove from heat and stir in chives.