Cooking Directions

• 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.

Ingredients

• 6 cups Swanson® Chicken Broth
• 4 medium potato, peeled and cut into 1-inch pieces (about 4 cups)
• 2 large onion, chopped (about 2 cups)
• 6 leek, chopped
• 1 teaspoon dried oregano leaves
• 3 tablespoons chopped fresh parsley
• 0.5 cup heavy cream
• 2 tablespoons butter