Weeknight Cream of Potato Soup

Weeknight Cream of Potato Soup

Serves 6

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
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Directions
  1. In a small pan, sauté soup mix in a little olive oil until vegetables begin to brown, stirring frequently.
  2. Add garlic and thyme; cook until fragrant (1 min.).
  3. Transfer mixture to a blender; process with chicken stock until smooth.
  4. In a large saucepan, add stock mixture to mashed potatoes; bring to a boil and cook for 1 min.
  5. Stir in half-and-half and cheese.
  6. Reduce heat so soup does not return to a boil; heat through.
  7. 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).