Potato Leek Fondue Soup

Ingredients

• 2 tablespoons butter 
• 1 quart chicken broth 
• 1 can condensed cream of potato soup 
• 8 servings chives fresh finely chopped for garnish
• 2 tablespoons garlic crushed
• 3 large leeks white green sliced for stuffed mushrooms
• 1 cup cup heavy whipping cream light
• 8 servings salt and pepper black freshly ground
• 30 ounce potatoes white chopped canned

Equipment

• pot
• blender
• immersion blender

Directions

1. Melt butter in a large soup pot over medium-high heat.
2. Add leeks and garlic and saute until tender, about 5 minutes.
3. 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.
4. Serve hot garnished with chopped chives.