Cream of Leek Soup
- In Dutch oven or large saucepan,melt butter over medium heat; cook leeks,potatoes,onion,salt and pepper,stirring often,for 10 minutes or until softened but not browned.
- Stir in broth; bring to boil. Reduce heat and simmer for 15 minutes or until potatoes are tender.
- Purée soup,in batches,using a blender or immersion blender until very smooth. Stir in cream; season with salt and pepper to taste. Return to saucepan; heat until simmering. Or,chill for at least 4 hours or up to 3 days and serve cold. Sprinkle with chives before serving.
- Substitute Campbell's Vegetable broth to make this recipe vegetarian.
- Reduce sodium by using Campbell’s® Ready to Use 30% Less Sodium or No Salt Added Chicken Broth.
Recipe Made With
CAMPBELL’S® Ready to Use Chicken Broth
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