Categories: Soup

Ingredients

• 3 medium leeks, white portion only, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons butter or margarine
• 1 (14.5 ounce) can 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 (12 fluid ounce) can fat-free evaporated milk

Directions

1. 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).

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