WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 15
Cooking Time: 50
Heat oil and butter in a saucepan over medium heat. Add the leek and garlic and toss to coat. Reduce heat to medium- low. Cook, covered, stirring occasionally, for 5-10 minutes or until soft.
Add the potato and Campbell’s Real Stock to pot. Cover and bring to the boil over medium- high heat.
Reduce heat to medium and cook, partially covered, for 25-30 minutes or until potato is tender. Set aside for 10 minutes to cool.
Blend in batches until smooth. Transfer blended soup to a clean saucepan.
Heat soup on medium- low heat. Add the cream and cook, stirring, for 5 minutes, or until cream is heated through. Season with salt and pepper.
Ladle among serving bowls. Sprinkle with chives and serve immediately.