Roasted Garlic Potato Leek Soup

Leeks and potatoes have long been a match made in heaven but this recipe for Roasted Garlic Potato Leek Soup pulls in a touch of garlic for a new spin.
Roasted Garlic Potato Leek Soup
Serves: 4
  • 1 4-oz package Idahoan® Roasted Garlic Mashed Potatoes, dry
  • 3 Tbsp butter or margarine
  • 2 large leeks, sliced
  • 1 32-oz can reduced sodium vegetable or chicken broth*
  • 1⁄8 tsp fresh ground black pepper
*This ingredient may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the label.
  1. Melt butter in 3-quart saucepan over medium heat.
  2. Add sliced leeks and cook 5 minutes or until tender, stirring occasionally.
  3. Add broth and pepper. Heat to boiling.
  4. Stir in dry mashed potatoes until mixture has thickened.


Roasted Garlic Potato Leek Soup

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