Potato Leek Fondue Soup (Sandra Lee) |
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Prep Time: 6 Minutes Cook Time: 20 Minutes |
Ready In: 26 Minutes Servings: 8 |
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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:
1. 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.
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