Blue Cheese Potato Soup With Olive Tapenade

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
248
FAT
40%
CHOL
1%
SOD
35%

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Ingredients for 12 servings

2 tablespoons olive oil

2 medium onions, chopped (about 1 cup)

5 cloves garlic, minced

6 cups Swanson® Vegetable Broth (Regular or Certified Organic)

4 pounds red potatoes, peeled and diced

1 tablespoon balsamic vinegar

1/3 cup crumbled blue cheese

1/2 cup prepared olive tapenade

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