Potato Soup with Leeks
Onion, leeks and oregano add great flavor to this creamy potato soup that takes just 45 minutes to make.
Ingredients
6 cups Swanson® Chicken Broth
4 medium potato, peeled and cut into 1-inch pieces (about 4 cups)
2 large onion, chopped (about 2 cups)
6 leek, chopped
1 teaspoon dried oregano leaves
3 tablespoons chopped fresh parsley
0.5 cup heavy cream
2 tablespoons butter
4 medium potato, peeled and cut into 1-inch pieces (about 4 cups)
2 large onion, chopped (about 2 cups)
6 leek, chopped
1 teaspoon dried oregano leaves
3 tablespoons chopped fresh parsley
0.5 cup heavy cream
2 tablespoons butter
Instructions
Heat the broth to a boil in a 4-quart saucepan over medium-high heat. Stir the potatoes, onions and leeks in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes.
Using a potato masher, mash the potatoes in the broth until it becomes a coarse-textured soup. Add the oregano, parsley, heavy cream and butter and cook for 5 minutes, stirring often. Serve immediately.
Using a potato masher, mash the potatoes in the broth until it becomes a coarse-textured soup. Add the oregano, parsley, heavy cream and butter and cook for 5 minutes, stirring often. Serve immediately.
Potato Soup with Leeks
Onion, leeks and oregano add great flavor to this creamy potato soup that takes just 45 minutes to make.
Directions
Print
Heat the broth to a boil in a 4-quart saucepan over medium-high heat. Stir the potatoes, onions and leeks in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes.
Using a potato masher, mash the potatoes in the broth until it becomes a coarse-textured soup. Add the oregano, parsley, heavy cream and butter and cook for 5 minutes, stirring often. Serve immediately.
Ingredients
6 cups Swanson® Chicken Broth
4 medium potato, peeled and cut into 1-inch pieces (about 4 cups)
2 large onion, chopped (about 2 cups)
6 leek, chopped
1 teaspoon dried oregano leaves
3 tablespoons chopped fresh parsley
0.5 cup heavy cream
2 tablespoons butter
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