Weeknight Cream of Potato Soup

Serves 6
1/4 cup Kowalski's 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 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.