SQUASH SOUP

[TwT]

SQUASH SOUP
2 large leeks – washed & chopped
2 tablespoons vegetable oil
2 medium potatoes – peeled & cubed
4 cups chicken broth
1 red sweet pepper – chopped
1 8-ounce can sliced mushrooms – drained
3 squash – cut in 1-inch slices
Bring broth and potatoes to a boil, reduce heat, cover and simmer for 5
minutes. Sauté onion, mushrooms, leeks, and squash in oil. When potatoes
and squash are tender, add the squash mixture to the potatoes and stir
to mix. Salt and pepper to taste.