Potato Soup with Leeks

Campbell's Potato Soup with Leeks Recipe

Onion, leeks and oregano add great flavor to this creamy potato soup that takes just 45 minutes to make.

At a glance


15 min.


45 min.



Servings: about 1 1/2 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

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)
6 leeks, chopped
1 teaspoon dried oregano leaves
3 tablespoons chopped fresh parsley
1/2 cup heavy cream
2 tablespoons butter

How to Make It

  • 1

    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.

  • 2

    Using a potato masher, 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.

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