Roasted Garlic Potato Soup
No peeling, slicing or blending needed to make this rich and creamy potato soup that has only 4 ingredients and is ready to eat in just 20 minutes. Instant mashed potatoes are the secret ingredient that delivers both flavor and creamy deliciousness! This soup will thicken as it stands so simply add a little broth to thin it to the desired consistency.
Ingredients
3 tablespoons butter2 large leek, sliced5 cups Swanson® Vegetable Broth4 ounces (1 package) roasted garlic instant mashed potato flakes
Instructions
Melt the butter in a 3-quart saucepan over medium heat. Add the leeks and cook for 5 minutes or until tender, stirring occasionally.Add the broth and heat to a boil. Remove the saucepan from the heat.Add the potatoes and stir until the mixture is thickened. Season to taste.
Roasted Garlic Potato Soup
No peeling, slicing or blending needed to make this rich and creamy potato soup that has only 4 ingredients and is ready to eat in just 20 minutes. Instant mashed potatoes are the sec...
Directions
Print
Melt the butter in a 3-quart saucepan over medium heat. Add the leeks and cook for 5 minutes or until tender, stirring occasionally.Add the broth and heat to a boil. Remove the saucepan from the heat.Add the potatoes and stir until the mixture is thickened. Season to taste.
Ingredients
3 tablespoons butter2 large leek, sliced5 cups Swanson® Vegetable Broth4 ounces (1 package) roasted garlic instant mashed potato flakes
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