Potato Leek Fondue Soup

Total Time:
26 min
Prep:
6 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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
Directions

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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