Onion, Celery, Herbs, Scallions, Leek, Potato Cubes and Slices
You Will Also Need: 6 cups chicken broth; 1-1/2 lbs baby red potatoes, chopped, not peeled or 24 oz frozen hash brown potatoes salt to taste and freshly ground black pepper; 1 cup light or heavy cream. Here's What You Do: In a 3 or 4-quart pot bring broth to a boil. Add potato leek soup mix and potatoes, cover and simmer on low 30 minutes. Stir in cream, season with salt and pepper and allow to stand, covered, five minutes before serving. To serve chilled, prepare soup and refrigerate overnight. Use immersion blender or potato masher to puree soup. May need to add more cream if too thick. Serve with a dollop of sour cream on top of each bowl!
Always refer to the actual package for the most accurate information