Potato and Leek Soup
- 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.
- 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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