Melt the butter in a 3-quart saucepan over medium heat. Add the leeks and cook for 5 minutes or until tender, stirring occasionally.Add the broth and heat to a boil. Remove the saucepan from the heat.Add the potatoes and stir until the mixture is thickened. Season to taste.
3 tablespoons butter2 large leek, sliced5 cups Swanson® Vegetable Broth4 ounces (1 package) roasted garlic instant mashed potato flakes
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