Idahoan

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
Print

Serves: 4
Ingredients
  • 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.

Instructions
  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.
Notes

 

Roasted Garlic Potato Leek Soup

  • Recipes
  • Featured Recipes

    Idahoan Mexican Casserole

    Lighten up this Mexican-inspired dish by using ground turkey instead of beef. With the veggies and loads of spices you get big flavor with less calories. Topping it with Bacon & Cheddar Chipotle Flavored Mashed Potatoes makes it reminiscent of a Mexican shepherd's pie and adds that one little last kick of spice.

    Potato Pancakes with Smoky Paprika Rouille

    These savory potato pancakes can take center stage on the dinner plate as well as for brunch.