Potato Leek Fondue Soup

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Rated 5 stars out of 5
  • Rate This Recipe
  • Read 11 Reviews
Total Time:
26 min
Prep
6 min
Cook
20 min
Yield:
8 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 11 reviews

  • on January 05, 2011

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    Extremely easy recipe. Delicious and a great soup for the winter season.

    people found this review Helpful.
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  • on April 02, 2010

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    This recipe is the best. I have made it several times with the main ingredient being mushrooms, asparagus, broccoli, and cauliflower.
    The possibilities are endless.
    If I could rate it a 10 star, I would.

    people found this review Helpful.
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  • on February 25, 2010

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    I made this for guests and they thought I was a gourmet cook! It is very easy and very deliciious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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