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Ingredients
| leeks: 3 whole leeks |
| garlic: 1 clove |
| unsalted butter: 2 tsp |
| chicken broth: 14.5 oz |
| water: 3/4 cup |
| carrots (chopped): 1 1/2 cups |
| celery: 2 stalks |
| chicken bouillon: 2 tsp |
| curry powder: 1/2 tsp |
| black pepper: 1 dash |
| nonfat canned evaporated milk: 1 cup |
Curried Leek Soup
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
In a 3-qt. saucepan, saute leeks and garlic in butter over medium heat until tender. Add the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. Place 1 cup soup in a blender or food processor; cover and process until smooth. Return to pan. Add milk; heat through (do not boil).