Ingredients-6 cups (1.5 L) chicken juice
-4 medium potatoes, peeled and cut in 1” (2.5 cm) pieces
-2 large onions, chopped
-6 leeks, chopped (white and light green parts only)
-½ cup (125 mL) 35% whipping cream
-3 tbsp (45 mL) chopped fresh parsley
-2 tbsp (30 mL) butter
-1 tsp (5 mL) dried oregano
Directions1. In large saucepan, bring broth to boil over medium-high heat; stir in potatoes, onions and leeks. Reduce heat to low; cover and cook for 20 minutes.
2. Purée mixture using immersion blender. Stir in cream, parsley, butter and oregano; cook for 5 minutes, stirring often. Serve immediately.