|Onion||1 Small, sliced|
|Peeled sliced potatoes||2 1⁄2 Cup (40 tbs)|
|Water||2 2⁄3 Cup (42.67 tbs)|
|Instant chicken bouillon granules||1 Tablespoon|
|Evaporated skimmed milk||13 Ounce (1 Can)|
Remove tops from leeks; slice leeks .
In 2-quart saucepan cook leeks and onion in butter till tender but not brown.
Stir in potatoes, water, bouillon granules, and salt.
Bring to boiling.
Reduce heat; cover and simmer for 30 to 40 minutes or till potatoes are very tender.
In blender container or food processor bowl process potato mixture,ha/f atatime, till smooth.
Pour into a 2-quart bowl.
Stir in evaporated skimmed milk.
Season to taste with salt and pepper.
Cover; chill thoroughly before serving.
Garnish the chilled soup with snipped chives, if desired.