| | Directions | | Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes. Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cup at a time, if desired. Season with salt/pepper to taste. |
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| Ingredients | | - |  | 2 tablespoons butter |
| - | | 2 leeks (white and pale green parts only) halved lengthwise and halved (large) |
| - | | 2 carrots, peeled and sliced (large) |
| - | | 2 russet potatoes, peeled and cut into 1/2 inch pieces (medium) |
| - | | 2 tablespoons chopped fresh tarragon (or 2 teaspoon dried) |
| - | | 2 1/2 teaspoons chopped fresh rosemary (or 1 3/4 teaspoon dried) |
| - | | 2 cloves garlic, chopped |
| - | | 1 3/4 cups or more) chicken broth |
| - | | 1 can cream of chicken soup |
| - | | 1/2 cup whipping cream |
| - | | 3 cups diced chicken |
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