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Country Chicken And Potato Soup

Ingredients

• 2 14-ounce cans reduced-sodium chicken broth
• 1 20-ounce package refrigerated red-skinned potato wedges
• 1/2 cup chopped leek, white part only
• 2 or 3 cloves garlic, minced
• 2 cups chopped cooked chicken
• 1 tablespoon snipped chives
• 1/8 teaspoon ground black pepper
• 1 cup half-and-half, light cream, or milk
• Whole chives
• Garlic-flavor olive oil

Directions

1. Combine 1 can of the broth, potatoes, leek, and garlic.
2. Simmer, covered, for 5 minutes.
3. Remove from heat.
4. Using a potato masher, slightly mash potatoes, leaving some potato pieces.
5. Add chicken, snipped chives, and pepper.
6. Stir in remaining broth and half-and-half.
7. Heat through.
8. Top each serving with whole chives and, if desired, a few drops of garlic-flavor oil.

Attribution