Curried Leek Soup

• 3 medium leeks (white portion only), thinly sliced
• 2 tablespoons butter
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) chicken broth
• 3/4 cup water
• 1-1/2 cups thinly sliced carrots
• 2 celery ribs, thinly sliced
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon curry powder
• 1/8 teaspoon pepper
• 1 can (12 ounces) fat-free evaporated milk

1. In a 3-qt. saucepan, saute leeks in butter over medium heat until tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
3. Place 1 cup soup in a blender; cover and process until smooth. Return to pan. Add milk; heat through (do not boil).

leeks, butter, garlic, chicken broth, water, carrots, celery, chicken bouillon granules, curry powder, pepper, milk

Taken from www.tasteofhome.com/recipes/curried-leek-soup/ (may not work)