Broccoli And Cauliflower Chowder

• 1 Tbsp. butter
• 1 Tbsp. vegetable oil
• 1 large leek, cleaned and thinly sliced
• 3 large garlic cloves, minced
• 1 small red bell pepper, 1/2-inch dice
• 2 c. finely chopped broccoli
• 2 c. finely chopped cauliflower
• 1 large potato, peeled and cut into 1-inch dice
• 1 tsp. dried thyme
• 1 tsp. salt
• 1/2 tsp. white pepper
• dash of cayenne pepper
• 2 (14 1/2 oz.) cans chicken broth
• 1 (12 oz.) can evaporated skim milk

1. Heat butter and oil in soup pot over medium low heat.
2. Add leeks.
3. Cook, covered, for 10 minutes or until very soft.
4. Add garlic and cook 5 minutes longer.
5. Add diced pepper, broccoli, cauliflower, potato, chicken broth and all seasonings.
6. Bring to a boil.
7. (Mixture will be thick.) Turn heat down to simmer and cook, covered, 35 minutes or until veggies are very tender.
8. Add evaporated skim milk and heat through.
9. Makes 6 servings.

butter, vegetable oil, garlic, red bell pepper, broccoli, cauliflower, potato, thyme, salt, white pepper, cayenne pepper, chicken broth, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219959 (may not work)