| Prep time: | 25 Min |
| Cook time: | 20 Min |
| Ready in: | 45 Min |
| SERVINGS: |
| Original yield: 4 servings |
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
* 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).
