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POTATO-LEEK SOUP

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 2 2 large = about 2 cups large leeks, thinly sliced
  • 1/2 1 med = 1/2 cup grated cup grated carrot
  • 1 tablespoon Parkay® Original-stick
  • 1 cloves garlic, minced
  • 3-1/2 cups water
  • 3 3 cups = about 4 med potatoes cups 1/4-inch cubed unpeeled red potatoes
  • 1 tablespoon chicken bouillon granules
  • 1 can (12 oz each) fat free evaporated milk
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons chopped fresh parsley
DIRECTIONS

Spray medium saucepan with cooking spray. Add leeks, carrot, Parkay and garlic; cook over medium heat 5 minutes, or until vegetables are crisp-tender, stirring frequently.

Add water, potatoes and bouillon. Bring to boil over high heat; cover. Reduce heat to low; simmer 5 minutes, or until potatoes are tender. Remove from heat.

Spoon 3 cups of the potato mixture into food processor or blender container; cover. Process until smooth. Return to saucepan. Stir in milk and pepper; cook over high heat 5 minutes, or until soup is heated through, stirring occasionally. Stir in parsley just before serving.