1
: Melt butter in saucepan over medium heat; cook leeks, stirring, about 5 minutes or until softened.
2
: Stir in potatoes and chicken broth; bring to a boil.
3
: Cover and reduce heat to medium-low; simmer about 15 minutes or until potatoes are tender.
4
: With slotted spoon, transfer soup to food processor or blender; process until smooth. Return to saucepan.
5
: Gradually stir in evaporated milk, salt and pepper. Gently reheat over medium-low until just heated through, taking care not to boil.
6
: Garnish with fresh parsley, if desired.