Weeknight Cream of Potato Soup
Ingredients
A note about gluten: When a gluten-free stock is used, this recipe is gluten free.
¼ cup
Kowalski's Fresh Soup Mix or Mirepoix
- Kowalski's Extra Virgin Olive Oil, plus more for garnish
3 cloves
garlic, minced
½ tsp.
dried thyme
3 cups
chicken or vegetable stock
24 oz.
refrigerated mashed potatoes
¼ cup
half-and-half
½ cup
freshly grated Kowalski's Parmesan Cheese
- garnishes, to taste: snipped fresh chives and freshly ground Kowalski's Sea Salt and Black Peppercorns
Directions
- In a small pan, sauté soup mix in a little olive oil until vegetables begin to brown, stirring frequently.
- Add garlic and thyme; cook until fragrant (1 min.).
- Transfer mixture to a blender; process with chicken stock until smooth.
- In a large saucepan, add stock mixture to mashed potatoes; bring to a boil and cook for 1 min.
- Stir in half-and-half and cheese.
- Reduce heat so soup does not return to a boil; heat through.
- Garnish with chives, a drizzle of olive oil, and salt and pepper to taste. Serve immediately.
Find It!
- Find Kowalski's Fresh Soup Mix and Mirepoix in the Prepared Produce Section (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).
