Potato Leek Soup

• 1 tablespoon butter
• 1 cup diced leek, white portion only (about 2-3 leeks)
• 2 potatoes, peeled and diced
• 1 12 cups chicken broth
• 1 (370 ml) can2% Carnation Evaporated Milk
• 1 pinch salt and pepper
• chopped fresh parsley (optional)

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.
5. Return to saucepan.
6. Gradually stir in evaporated milk, salt and pepper.
7. Gently reheat over medium-low heat until just heated through, taking care not to boil.
8. Garnish with fresh parsley, if desired.

butter, portion, potatoes, chicken broth, carnation, salt, fresh parsley

Taken from www.food.com/recipe/potato-leek-soup-409547 (may not work)