MINNEAPOLIS — Kowalski’s Easy Cream of Potato Soup
Serves 6
In a small pan, sauté soup mix in a little olive oil until it begins to brown, stirring frequently. Add garlic and thyme; cook for 1 minute or until fragrant.
Process mixture in a blender with chicken stock until smooth.
In a large saucepan, add stock mixture to mashed potatoes; bring to a boil and cook for 1 minute.
Stir in half-and-half and cheese.
Reduce heat so soup does not return to a boil; heat through.
Garnish with chives, a drizzle of Kowalski’s Extra Virgin olive oil, and salt and pepper to taste.
Serve immediately.
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KARE in the Kitchen: Leftover Mashed Potato Soup – KARE11.com
