Melt butter in Dutch oven or small stockpot on medium heat. Add leeks and carrots; cook 5 min.| stirring frequently.,Add potatoes| bouillon and water; stir. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until potatoes are tender| stirring occasionally.,Stir in pasta sauce; simmer 5 min. or until heated through| stirring frequently. Remove from heat; stir in chives.
What You Need
Original recipe yields 8 servings
1/4 cup butter
2 leeks, white and light green parts cut into 1/4-inch-thick slices
1/4 cup finely chopped carrots
1-1/2 lb. red potatoes (about 5), peeled, cut into bite-size pieces
1 jar (15 oz.) CLASSICO Four Cheese Alfredo Pasta Sauce
2 Tbsp. chopped fresh chives
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Let's Make It
Melt butter in Dutch oven or small stockpot on medium heat. Add leeks and carrots; cook 5 min., stirring frequently.
Add potatoes, bouillon and water; stir. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until potatoes are tender, stirring occasionally.
Stir in pasta sauce; simmer 5 min. or until heated through, stirring frequently. Remove from heat; stir in chives.
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
How to Clean the Leeks
Trim off ends of roots and leaves, keeping white and light green parts of leeks. Cut leeks lengthwise in half. Separate layers, then wash thoroughly to remove any dirt trapped between the layers.
Prepare using CLASSICO Light Creamy Alfredo Pasta Sauce.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.