Hearty Potato-Leek Soup - cooking recipe

Ingredients

3 Tbsp. canola oil
8 medium potatoes, peeled and cubed
3 leeks, finely chopped
2 medium onions, finely chopped
3 cloves garlic, peeled and minced
6 c. low-fat, low sodium chicken broth
1 c. skim milk
1 1/4 tsp. white pepper
1/2 tsp. paprika
green onion or parsley (for garnish; optional)

Preparation

In large pot, heat the canola oil.
Add potatoes, leeks, onions and garlic.
Saute vegetables over medium-high heat until they are translucent, about 5 to 6 minutes.
Add the chicken broth to mixture.
Bring to boil, then reduce heat and simmer, uncovered, for 15 to 20 minutes until vegetables are tender. Remove from heat.