| Idaho Outpost POTATO LEEK Soup 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 |
