Idaho Outpost POTATO LEEK Soup

With broth and cream additions this anytime of the potage is wonderful hot or refreshing served cold with a dollop of sour cream.

Ingredients: Vegetables & Herbs

Additions: 6 C. Chicken Broth 1/2 t. Salt (or to taste) Freshly Ground Pepper 1/2 C. 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.

Serves: 5
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Inventive Soup Varations:
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. In hot weather, chilled potato soup with sour cream and fresh chives or chopped cucumber makes a refreshing supper or lunch.

Option 2: May be served chilled. Prepare soup according to cooking instructions. Cool completely on stovetop. Refrigerate for 2 hours or overnight. For an elegant presentation, puree soup using a food processor, food mill, or hand held blender. Stir in cream. Garnish with a dollop of sour cream and chives!

Gluten Free Item

Nutrition Facts

Serving Size: 1/3 Cup (19g) Dry Mix
Prepared Serving Size: About 1 Cup
Serving Per Container: About 6

Amount per Serving Mix Prepared
Calories 70 272
Calories from Fat 0 144

% Daily Value**
Total Fat 0g* 0% 25%
Saturated Fat 0g 0% 50%
Trans Fat 0g
Cholesterol 0mg 0% 18%
Sodium 25mg 1% 29%
Total Carbohydrate 15g 5% 8%
Dietary Fiber 1g 3% 15%
Sugars 1g
Protein 2g

Vitamin A 2% 19%
Vitamin C 10% 25%
Calcium 4% 7%
Iron 6% 10%
* Amount in Mix
** Percent Daily Values are based on a 2,000 calorie diet.