Potato Leek Fondue Soup
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 236
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 44
- Sodium
- 627
- Total: 26 min
- Prep: 6 min
- Cook: 20 min
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.