Ingredients

Let’s Cook!

• 1
  Sauteed the leeks in melted butter until tender.
• 2
  Add cubed potatoes with the leek and cook for another 5 minutes.
• 3
  Add water, chicken bullion, salt, and pepper in the pot.
• 4
  Cover and let it cook on medium to low, stir occasionally until potatoes can be mashed with a spoon.
• 5
  Shake the evaporated milk well and add it to the soup. Stir to mix well and cook for another minute.
• 6
  You can either serve it as chunky or puree it for a creamy soup.