Categories: Chicken Tuesday

Ingredients

• 2T Butter
• 2 large leeks (white and pale green parts only), halved lengthwise, sliced crosswise
• 2 large carrots, peeled and sliced
• 2 medium russet potatoes, peeled, cut into 1/2 inch pieces
• 2 T fresh tarragon or 2 tsp. dried
• 2 1/2 t. fresh rosemary or 1 3/4 dried
• 2 lg. cloves garlic, chopped
• 1 3/4 c. or more canned low salt chicken broth
• 1/2 c. whipping cream
• 1 can cream chicken soup
• 3 c. diced cooked chicken

Directions

1. Melt butter in heavy large pot over medium heat.

2. Add leeks, carrots, potatoes, herbs, and garlic

3. Saute until vegetables begin to soften, about five minutes.

4. Add 1 3/4 cups broth; bring to boil.

5. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.

6. Mix condensed soup and cream into vegetables.

7. Add chicken.

8. Simmer until heated through, thinning with additional broth.

9. Season with salt and pepper.

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