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Makes:
6 to 8 servings ĀPreparation Time:
15 minutesĀCooking Time:
35 minutes plus chilling timeĀ
Ingredients :
2 tbsp30 mLbutter
3leeks, white part only, chopped
1 1/2 lb750 gpotatoes, peeled and diced (about 3 Ā½ cups/875 mL)
2 1/2 cups625 mLvegetable or chicken stock
1 1/2 cups375 mLCarnationĀ® Regular, 2% or Fat Free Evaporated Milk
Salt and pepper
Chopped parsley or chives
Directions :
Ā 1 :Ā In a large saucepan, melt butter over low heat. Add leeks, cover and cook 10 minutes or until very soft (do not brown), stirring occasionally. Add potatoes and stock. Bring to a boil, then reduce to simmer. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat.
Ā 2 :Ā PurĆ©e soup with an immersion blender or in food processor. Cool slightly, then stir in evaporated milk, salt and pepper. Transfer to a non-metallic dish. Cover and refrigerate until cold, about 6 hours or overnight. Check seasoning. Garnish with chopped parsley or chives.
Tip(s)
Soup can be made one day ahead, covered and refrigerated.
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