Potato Leek Fondue Soup
- 2 tablespoons butter
- 3 large leeks, white part only, clean and sliced, reserve green parts for stuffed mushrooms
- 2 tablespoons crushed garlic
- 1 can cream of potato soup
- 1 cup light cream
- 1 quart chicken broth
- 2 (15-ounce) cans white potatoes, chopped
- Salt and freshly ground black pepper
- Finely chopped fresh chives, for garnish
Melt butter in a large soup pot over medium-high heat. Add leeks and garlic and saute until tender, about 5 minutes. Add the soup, light cream, chicken broth and potatoes. Bring to a boil then reduce heat and let simmer for 15 minutes. Puree with a hand blender or in a blender, working in batches. (Soup can be stored in refrigerator for up to 2 days at this point.) Seasoning with salt and pepper. Serve hot garnished with chopped chives.
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