Onion, leeks and oregano add great flavor to this creamy potato soup that takes just 45 minutes to make.
cost per recipe: $10.87
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
medium potato, peeled and cut into 1-inch pieces (about 4 cups)
large onion, chopped (about 2 cups)
teaspoon dried oregano leaves
tablespoons chopped fresh parsley
cup heavy cream
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.
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.
January 2, 2013
Perhaps I contributed to the blandness by using low sodium chicken broth, however I really needed to add some seasoning to bring out the flavor of the veggies. I added salt, onion salt, seasoned salt and a bit of black pepper. Delicious when finished. P.S. We do not normally use added salt
September 29, 2011
This is a great comforting soup. The only thing I did differently was to just remove some of the potatoes and mash them with the masher so I still had some chunky potatoes in the soup. I will be making this frequently in the cold months to come.
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