Potato Leek Fondue Soup

1. 1

   Melt butter in a large soup pot over medium-high heat.

2. 2

   Add leeks and garlic and saute until tender, about 5 minutes.

3. 3

   Add the soup, light cream, chicken broth and potatoes.

4. 4

   Bring to a boil then reduce heat and let simmer for 15 minutes.

5. 5

   Puree with a hand blender or in a blender, working in batches.

6. 6

   (Soup can be stored in refrigerator for up to 2 days at this point.)

7. 7

   Seasoning with salt and pepper.

8. 8

   Serve hot garnished with chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.