Serves: 4
Total Calories: 308
1. In large saucepan combine potatoes and enough water to cover. Bring to boiling. Gently boil, uncovered, for 12 to 15 minutes or until tender. Drain. Use paper towel to wipe out saucepan.
2. In same saucepan cook leeks in hot margarine or butter for 3 to 4 minutes or until tender. Stir in flour. Add broth and cream. Cook and stir over medium heat until boiling. Stir in potatoes and carrots. Return to boiling. Stir in MORNINGSTAR FARMS MEAL STARTERS CHIK'N STRIPS. Cook and stir for 1 to 2 minutes more or until heated through.
3. Ladle into bowls. Sprinkle with parsley and pepper, if desired.
This Fresh Leek And Chik'n-Potato Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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