Prep time 15 min.

Cook time 20 min.


1 Tbsp. olive oil

1 large leek, halved lengthwise, white and pale green parts only, cut into 1/2-inch wide slices (about 2 cups)

3 cans (14.5 oz. each) College Inn® Chicken Broth with Roasted Vegetables and Herb

1 lb. red potatoes (about 4 medium), cut into 1-inch chunks

2 carrots, sliced into 1/2-inch long rounds

2 Tbsp. chopped fresh parsley, optional


  1. Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium-high heat. Add leeks and cook, stirring occasionally, about 2 minutes or until wilted.

  2. Stir in broth, potatoes and carrots. Cover and bring to a boil over high heat. Uncover; reduce heat to medium-low, and simmer about 10 minutes until vegetables are tender. Garnish with parsley, if desired.

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