Potato Leek Fondue Soup

  • 2 tablespoons butter
  • 2 large leeks, white part only, chopped
  • 4 cloves roasted garlic, Christopher Ranch®
  • 4 cups reduced-sodium chicken broth, Swanson®
  • 1 bag (24-ounce) frozen garlic-seasoned potatoes, Ore-Ida® Steam n’ Mash
  • 1⁄2 cup cream or milk
  • 1 1⁄2 cups shredded Monterey Jack cheese, Sargento®
  • 1⁄2 cup frozen corn kernels, thawed
  • Salt and pepper
  • Thyme sprigs for garnish
  1. In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth and frozen potatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to 2 days at this point.)
  2. Return soup to pan. Stir in cream, cheese, and corn; cook and stir over low heat until heated through and cheese is melted. Season to taste with salt and pepper. Garnish with thyme sprigs.
  • Yields: 4 servings
  • Preparation Time: 25 minutes
    Excerpted from the book, Sandra Lee Semi-Homemade The Complete Cookbook, by Sandra Lee
    Copyright © 2010 Sandra Lee Inc. www.sandralee.com

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