Prep time
10 MIN
Total time
35 MIN



  1. In large saucepan,bring broth to boil over medium-high heat; stir in potatoes,onions and leeks. Reduce heat to low; cover and cook for 20 minutes.
  2. Purée mixture using immersion blender. Stir in cream,parsley,butter and oregano; cook for 5 minutes,stirring often. Serve immediately.

Recipe Made With

CAMPBELL’S® Ready to Use Chicken Broth

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  • 5 Stars

    Creamy potato and leek soup

    First time I have made this soup. Delicious, even the 6 year olds asked for seconds. It was easy to prepare and yummy to eat

    Doreen C. | February 23, 2019

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  • 4 Stars

    Rating by Johanne

    This rating was left without a review.

    Johanne R. | June 3, 2016

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