Potato Leek Fondue Soup

  • Level: Easy
  • Total: 26 min
  • Prep: 6 min
  • Cook: 20 min
  • Yield: 8 servings
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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


  1. 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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