Potato and Leek Soup

Products you'll need:

CAMPBELL’S® Ready to Use Chicken Broth

CAMPBELL’S® Ready to Use Chicken Broth

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  • 6 cups (1.5 L) CAMPBELL’S® Ready to Use Chicken Broth
  • 4 medium potatoes, peeled and cut in 1” (2.5 cm) pieces
  • 2 large onions, chopped
  • 6 leeks, chopped (white and light green parts only)
  • 1/2 cup (125 mL) 35% whipping cream
  • 3 tbsp (45 mL) chopped fresh parsley
  • 2 tbsp (30 mL) butter
  • 1 dried oregano leaves


  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.

Ratings & Reviews

  • Doreen C.

    February 23, 2019

    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

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  • Johanne R.

    June 3, 2016

    Rating by Johanne

    This rating was left without a review.

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Amount Per Serving
Calories 240
Fat 9 g
Sodium 720 mg
Carbohydrate 34 g
Dietary Fibre 5 g
Protein 5 g
Calcium 8 %DV

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