1 leek, white and light green parts only, thinly sliced
1 large carrot, small diced
2 cloves garlic, roughly chopped
2 yukon gold potatoes, cut into 1/2 (1.24 cm) pieces
1 teaspoon ground turmeric
1 tablespoon yellow curry powder
4 cups chicken broth (960 L)
2 cans Campbell's® Cream of Chicken Soup
2 tablespoons fresh parsley, divided
kosher salt, to taste
freshly ground black pepper, to taste
Nutrition Info
Calories 1157
Fat 72g
Carbs 104g
Fiber 5g
Sugar 15g
Protein 20g
How to Make It
1. Step
Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the leeks, carrots, and garlic and cook, stirring frequently, until softened, 6–7 minutes. Transfer half of the sautéed vegetables to a small bowl.
2. Step
Add the potatoes, turmeric, curry powder, and chicken broth to the pot with the remaining vegetables. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 8–10 minutes, or until the potatoes are tender.
3. Step
Transfer the soup to a standing blender or (use an immersion blender directly in the pot) and purée until smooth (work in batches if necessary and let cool slightly before blending the liquid). Return the soup to the pot.
4. Step
Stir in the Campbell's® Cream of Chicken Soup and bring to a boil.
5. Step
Remove the pot from the heat and stir in the reserved vegetables and half of the parsley. Season with salt and pepper to taste.
6. Step
Ladle the soup into bowls and garnish with the remaining parsley.
