Garnish this rich, hearty soup with pan-fried diced pancetta if desired.
1 jar (15 oz.) Classico® Light Creamy Alfredo Pasta Sauce
1/4 cup butter, or 1/2 stick
2 leeks, cleaned and cut into 1/2-in. slices, or about 4 cups
1/4 cup finely chopped carrot
5 medium russet potatoes, peeled and cubed, or about 5 cups
4 tsp. Wyler’s® Chicken Bouillon Granules
2 tbsp chopped fresh chives
Melt butter in a large saucepot over medium high heat. Cook leeks and carrot for 5 minutes, stirring occasionally. Add 4 cups of water, potatoes and Granules, and bring to a boil. Cover, reduce heat to medium and simmer for 25 to 35 minutes, stirring occasionally. Stir in Pasta Sauce and simmer for another 5 to 6 minutes, or until heated through. Season with salt and pepper to taste if desired. Remove from heat and stir in chives.