Potato Soup with Leeks

Onion, leeks and oregano add great flavor to this creamy potato soup that takes just 45 minutes to make.

Directions

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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