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.
6 cups Swanson® Chicken Broth4 medium potato, peeled and cut into 1-inch pieces (about 4 cups)2 large onion, chopped (about 2 cups)6 leek, chopped1 teaspoon dried oregano leaves3 tablespoons chopped fresh parsley0.5 cup heavy cream2 tablespoons butter
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