New Quick Recipe! A chunky, country-style potato soup. With broth and cream this anytime-of-year potage is wonderful hot or refreshing served cold with a dollop of sour cream. Variation: Blend in cup crumbled, cooked bacon and garnish with blue cheese, or Add diced ham or bleu cheese and bacon for meaty variations, or substitute celery root for half the potatoes, or In hot weather, chilled potato soup with sour cream and fresh chives or chopped cucumber makes a refreshing supper or lunch.
Preparation & Cooking Time: 40 minutes
Serves 4 to 5
ADDITIONS
6 cups chicken broth
1/2 tsp. salt ( or to taste)
Freshly ground pepper
1/2 cup cream
cooking DIRECTIONS
In a 2 or 3-quart pot bring broth to a boil. Add Soup Mix, cover and simmer on low twenty minutes. Stir in cream, season with salt and pepper and allow to stand five minutes before serving. To serve chilled, refrigerate overnight and garnish with sour cream.
inventive VARIATIONS
Option 1: For a chunky potato soup add 1 large Idaho Baker peeled and diced and allow to simmer until tender.
Option 2: Blend in 1/2 cup crumbled cooked bacon and garnish with blue cheese.
ALL NATURAL INGREDIENTS: POTATO CUBES AND SLICES, ONIONS, LEEKS, CELERY, SCALLIONS, HERBS.
NO ADDED SALT, NO MSG AND NO PRESERVATIVES
Our soup mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.
