Potato and Leek Soup Recipe

Name: Potato and Leek Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 6 cups CAMPBELL’S® Ready to Use Chicken Broth; 4 medium potatoes, peeled and cut in 1” (2.5 cm) pieces; 2 large onions, chopped; 6 leeks, chopped (white and light green parts only); 1/2 cup 35% whipping cream; 3 tbsp chopped fresh parsley; 2 tbsp butter; 1 dried oregano leaves

Ingredients

6 cups CAMPBELL’S® Ready to Use Chicken Broth
4 medium potatoes, peeled and cut in 1” (2.5 cm) pieces
2 large onions, chopped
6 leeks, chopped (white and light green parts only)
1/2 cup 35% whipping cream
3 tbsp chopped fresh parsley
2 tbsp butter
1 dried oregano leaves

	PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 8 servings

Instructions

In large saucepan,bring broth to boil over medium-high heat; stir in potatoes,onions and leeks.
Reduce heat to low; cover and cook for 20 minutes.
Purée mixture using immersion blender.
Stir in cream,parsley,butter and oregano; cook for 5 minutes,stirring often.
Serve immediately.

Side Dishes Soups