INGREDIENTS

2 tablespoons butter or margarine
2 large leeks, thinly sliced
1 cup shredded carrot
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium russet or Yukon gold potatoes
4 cups reduced-sodium chicken broth
1 1/4 cups fat-free half-and-half
1 1/4 cup all-purpose flour
2 ounces smoked salmon, broken into chunks, or 6 slices bacon, crisp-cooked, drained and crumbled
Keebler® Club® Original crackers

DIRECTIONS

1. In Dutch oven melt butter. Cook leeks in butter over medium heat for 6 to 9 minutes or until beginning to turn golden, stirring frequently. Stir in carrot and garlic. Cook and stir for 30 seconds more. Stir in salt and pepper.

2. Meanwhile, peel potatoes. Cut into 1/2-inch pieces. (You should have about 5 cups potatoes.) Add broth and potatoes to leek mixture. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender.

3. Use slotted spoon to transfer about half of the potatoes to medium bowl. Mash slightly with potato masher. Return all to Dutch oven.

4. In small bowl stir together half-and-half and flour. Stir into potato mixture. Cook and stir over medium-high heat until boiling and slightly thickened. Carefully, stir in salmon.

Cook and stir until heated through. Ladle into bowls. Serve with KEEBLER CLUB CRACKERS.

Make ahead: Prepare soup as above through step 2. Pour into shallow container. Cover and refrigerate for up to 3 days. Before serving, return soup to Dutch oven. Bring to boiling. Reduce heat. Complete soup as directed in steps 3 and 4 above. Serve with crackers.

NUTRITIONAL PANEL