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Directions:
Combine contents with 6 cups of water. Bring to a boil. Reduce heat and simmer for 20-25 minutes, stirring occasionally. Serve!
Serving Suggestions:
Garnish with shredded cheddar cheese and bacon. Serve in a hollowed out round loaf of bread. Scoop out the center and spoon in the soup. Serve immediately
Contains: Wheat, Milk, and Soy
Ingredients:
DEHYDRATED POTATOES (SODIUM BISULFITE),WHEAT FLOUR, CREAMER (PARTIALLY HYDROGENATED SOYBEAN OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONO AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, SOY LECITHIN), CHEDDAR CHEESE POWDER [CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, SALT, DISODIUM PHOSPHATE, LACTIC ACID], MODIFIED CORN STARCH, BACON (CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE, SMOKE FLAVOR), SALT, NATURAL FLAVORS [HEAVY CREAM (WHEY PROTEIN CONCENTRATE,WHEY), YEAST EXTRACT, MALTODEXTRIN, ANNATTO AND TURMERIC EXTRACT, CULTURED POTATO EXTRACT, BARLEY, MALT FLOUR], DEXTROSE, DEHYDRATED ONION AND GARLIC, CHICKEN FAT (EXTRACT OF ROSEMARY),SUGAR,TITAMIUM DIOXIDE, SPICE, CHIVES, DISODIUM INOSINATE AND DISODIUM GUANYLATE, FD&C YELLOW LAKE 5&6.
ADDITIONAL RECIPES
Bistro Style-Loaded Baked Potato Soup
Wind & Willow Baked Potato Soup Mix
4 cups water
1 1/2 cups milk
1 can diced potatoes (optional)
Shredded Cheddar Cheese
Bacon Bits
Chives or sliced green onion
Directions:
Combine Soup Mix with water and milk. Simmer for an additional 10 minutes, stirring frequently. If adding potatoes, add them at this time. Simmer another 5 to 10 minutes. Top each serving with Cheddar Cheese, bacon bits, and chives. Serves 6
Clam Chowder
Wind & Willow Baked Potato Soup Mix (prepared)
1 (6.5 oz.) can of chopped clams (drained)
2 tsp. Worcestershire sauce
2 Tbsp. chopped fresh chives
Directions:
Prepare soup according to package directions. Add clams and Worcestershire Sauce. Stir in one-half of the chives and sprinkle the rest over the top of the soup to garnish. Serves 6.
Morning Sunshine Breakfast Casserole
Wind & Willow Baked Potato Soup Mix
4 cups water
4 cups cubed French bread
16 oz. Sausage
6 eggs
1 1/2 cups cheddar or Monterrey Jack cheese
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13" pan with oil. Add soup mix to water in a 2 qt. saucepan; heat to boiling, reduce heat and simmer 15-20 minutes, stir-ring often. Set aside to cool Cook sausage in a medi-um skillet and crumble. Drain well on paper towels. Pour the bread cubes into the prepared pan. Top with the sausage. Beat the eggs, adding a small amount of the hot potato soup mixture while beating then heat the eggs into the rest of the potato soup and pour over the sausage. Cover with foil and bake 25 minutes; remove foil, top with shredded cheese and continue to bake until cheese is melted and casserole is set in the middle, approximately 10-15 minutes. Serves 6.
Salmon Bisque
Wind & Willow Baked Potato Soup Mix (prepared)
1 can salmon (boneless, skinless, and flaked)
6 Tbsp. Sour cream
1 medium tomato (pureed) or 2 Tbsp. tomato paste
3 Tbsp. sherry (optional)
1/2 tsp. Salt
1/4 tsp. Black pepper
Directions:
Prepare soup as directed stirring frequently. Add salmon, sour cream, tomato, sherry and seasonings. Serve as soup or use to top cheddar biscuits or wild rice. Serves 6
Click here for Nutrition Facts.
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