Slice leeks in half lengthwise. Wash very well to remove any grit.

Chop leeks.

Heat oil in a large pot.

Add chopped onion and leeks. Saute until tender about 5-7 minutes.

Add the green chilies and stir.

Add the chicken broth.

Bring to a boil, reduce heat and simmer for about 10 minutes.

Remove from heat, cool slightly.

Place in blender and puree until smooth. You might need to do this in batches. Careful! Hot liquids will expand quite a bit in the blender. I usually just use my immersion blender and puree it right in the pot.

Put pureed mixture back in the soup pot and keep warm on low.

In a large skillet, saute ground turkey until brown. Add carrots and celery and cook for about 2 minutes or until meat and veggies are brown.

Add the rest of the chicken broth. Stir, cover and cook for about 5 minutes.

Pour into the soup pot with the pureed mixture. Add the evaporated milk.

Salt and pepper to taste. Heat through.

Serve immediately or freeze.

To freeze:.

Cool to room temperature. I freeze this in quart sized freezer bags. I lay them on a baking sheet until solid.

To serve: Warm in the microwave or on stovetop until hot.

Note: You can add 1/2 cup of cooked potatoes or rice to each bowl of soup if you want a little more substance.