Potato Leek Fondue Soup

By mm_food4me

Ingredients

• 2 tablespoons butter or 1 tablespoon bacon drippings and 1 tablespoon 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 or 3-4 chopped russet potatoes
• Salt and freshly ground black pepper
• Finely chopped fresh chives, for garnish

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from foodnetworktv,com

Preparation

Step 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