Ingredients
1 tablespoon butter1 tablespoon canola oil1 medium leek (white portion only), sliced1/2 cup chopped carrot1/2 cup chopped celery1/2 cup chopped peeled parsnip1 teaspoon salt1/2 teaspoon pepper6 garlic cloves, minced2 cans (14-1/2 ounces each) chicken broth2/3 cup dry white wine2 tablespoons cornstarch1/4 cup cold water1 can (12 ounces) evaporated milk2 cups shredded sharp white cheddar cheeseCrushed baked pita chipsMinced fresh parsley
Preparation
In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer.
Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth.
Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.
