Ingredients
3 medium leeks (white portion only), thinly sliced2 tablespoons butter1 garlic clove, minced1 can (14-1/2 ounces) chicken broth3/4 cup water1-1/2 cups thinly sliced carrots2 celery ribs, thinly sliced2 teaspoons chicken bouillon granules1/2 teaspoon curry powder1/8 teaspoon pepper1 can (12 ounces) fat-free evaporated milk
Preparation
In a 3-qt. saucepan, saute leeks in butter over medium heat until tender. Add garlic; cook 1 minute longer. Stir in 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; cover and process until smooth. Return to pan. Add milk; heat through (do not boil).
