Easy Directions:
Bring 7 ½ cups of water to a boil. (Use a large pot; the soup will bubble up when you add the mix.) Add soup mix; blend well. (Use a whisk if you have one.) Return soup to a boil; reduce heat to low for about 30 minutes or until potatoes are done to your liking. Stir occasionally.

Tips & Ideas:
Crock Pot – cook about 2 hours on high, or 3 – 4 hours on low, stirring occasionally.
Extras – If you like add sausage, ham, or fish for chowder.
Close counts out in Nature – If you don’t have a measuring cup, fill this pouch with water once; then almost fill it again. The less water you use, the thicker the soup will be.

Ingredients:
Dehydrated potatoes, modified corn and wheat starch, palm oil, corn syrup solids, whey, salt, partially hydrogenated soybean oil, parmesan cheese (lowfat milk, cheese cultures, salt, enzymes), nonfat milk, sugar, dehydrated garlic, sodium caseinate, xanthan gum, mono & diglycerides, natural and artificial flavor, dipotassium and sodium phosphates, citric acid, lactic acid, yeast extract, parsley, spice, soy lecithin, sodium stearoyl lactylate, polysorbate 60, paprika, dehydrated onion, annato and turmeric (added for color), and sulfiting agents.

Click here for Nutrition Facts.