Potato Soup with Leeks
|1kg Italian New Potatoes (s)||
|1 Spanish Onion.(s)||
|1 Curly Parsley (Bunch)(s)||
|1 Flat Leaf Parsley (Bunch)(s)||
|Dried Oregano Leaves|
This is a great comforting soup. Onion, leeks and oregano add great flavour to this creamy potato soup.
6 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic).
4 medium potatoes, peeled and cut into 1-inch pieces (about 4 cups).
2 large onions, chopped (about 2 cups) .
1 teaspoon dried oregano leaves.
3 tablespoons chopped fresh parsley.
1/2 cup heavy cream.
2 tablespoons butter.
- Heat the broth to a boil in a 4-quart saucepan over medium-high heat. Stir the potatoes, onions and leeks in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes.
- Mash the potatoes in the broth until it becomes a coarse-textured soup. Add the oregano, parsley, heavy cream and butter and cook for 5 minutes, stirring often. Serve immediately.