• 6 cups chicken broth
  • 1 1/2 lbs. baby red potatoes, chopped
  • 1 cup light or heavy cream
  • 1 package Idaho Outpost Potato Leek Soup
  •  Salt, to taste
  •  Freshly ground pepper, to taste


In a 3 or 4 quart pot, bring broth to a boil. Add potato leek soup mix and potatoes. Cover and simmer over low heat for 30 minutes. Stir in cream. Season with salt and pepper. Allow to stand for 5 minutes before serving.

Cold Potato Leek Soup Variation:
To serve chilled, puree soup and refrigerate overnight. Garnish with a dollop of sour cream in each bowl.

Another variation:
Add 1/2 pound cooked and crumbled bacon with addition of the cream if making a hot soup. Continue to cook on low for 10 minutes before serving.

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