Carrot and Leek Soup

In a large Dutch oven, heat the olive oil over medium heat and then add the leeks and onion. Cook until softened, about 5 minutes.

Next, add the potatoes, carrots and apple and then cover everything with chicken broth. Add the salt, pepper and wine. Stir, cover the pot loosely, and cook until the vegetables are tender, about 20 minutes. Remove from heat and cool slightly.

Blend the soup into a smooth, creamy texture using an immersion blender. You could also use a blender or food processor. Be careful if you do, because hot liquids can spray and burn you if using a blender or food processor. So make sure to blend in small batches.

Return the blended mixture to the pot and put it back on the stove over low heat. Stir in the evaporated milk (or cream if using). Allow to heat through before serving. This soup freezes well!

Note: This recipe was adapted from a family recipe handed down to me, original source unknown.