Idaho Outpost Potato Leek Soup
- 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
Directions: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.
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.