Weeknight Cream of Potato Soup

Serves 6
  • 1/4 cup Kowalski's Fresh Soup Mix

  • - Kowalski's Extra Virgin Olive Oil, plus more for garnish

  • 3 cloves minced garlic

  • 1/2 tsp. dried thyme

  • 3 cups chicken or vegetable stock*

  • 24 oz. refrigerated mashed potatoes

  • 1/4 cup half-and-half

  • 1/2 cup Kowalski's Grated Parmesan Cheese

  • - garnishes: snipped fresh chives and freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste

  • * A note about gluten:
    When prepared with a gluten-free stock, this recipe is gluten free.


In a small pan, sauté soup mix in a little olive oil until beginning to brown, stirring frequently. Add garlic and thyme; cook 1 min. or until fragrant. Process mixture in a blender with chicken stock until smooth. In a large saucepan, add stock mixture to mashed potatoes; bring to a boil. Cook 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 Kowalski’s Extra Virgin Olive Oil and salt and pepper to taste.

Good to Know: Find Kowalski's Fresh Soup Mix in the Produce Department with other prepared produce. Or you can use the same amount of finely chopped mixed vegetables, such as carrots, celery and onions.