Creamy Potato Leek Soup
3 leeks (around 3 glasses diced)
3 potatoes (around 3 glasses diced)
2 Tablespoons spread or margarine
4 1⁄2 glasses chicken soup
1⁄4 glass 1% drain
2 garlic cloves, minced or 1/2 teaspoon garlic powder
1⁄2 teaspoon dark pepper
Expel root and green tops from leeks. Cut down the middle the long way and wash well under running water. Cut across into ¼ inch cuts. Clean potatoes well; cut into little 3D squares.
Liquefy spread or margarine in a 2-quart pot over medium warmth. Include garlic and hacked leeks. Cook until mollified.
Add potatoes and enough juices to cover. Cover skillet and stew until the point when potatoes are delicate.
Crush with a potato masher or fork until the point that potatoes are genuinely smooth.
Include remaining juices, drain and pepper. Stew for around 5 minutes.
Refrigerate or stop remains inside 2 hours.