Potato Leek Soup - cooking recipe

Ingredients

1/4 cup butter
2 leeks, clean and cut into 1/2 in. slices, about 4 cups
1/4 cup finely chopped carrot
5 medium russet potatoes, peeled and cubed, about 5 cups
4 teaspoons chicken bouillon granules
1 (15 ounce) jar classico light creamy alfredo sauce
2 tablespoons chopped fresh chives

Preparation

Melt butter in a large saucepan over med-high heat. Cook leeks & carrots for 5 minutes, stirring occasionally. Add 4 cups of water, potatoes and granules and bring to a boil. Cover, reduce heat to medium and simmer for 25-35 minutes, stirring occasionally. Stir in pasta sauce and simmer for another 5-6 minutes or until heated thru. Season with salt and pepper to taste if desired. remove from heat and stir in chives.