Instant Potato Leek Soup

By Jacques Pepin

Ingredients

• 1 Quart Chicken Broth

• 1 Leek

• 1/2 cup Cream

• 1 1/2 cups of potato flakes

• Salt and pepper to taste

Possible Substitutions

• Water and chicken bouillon for the stock

• Scallions, Green Onions, or Onion for the leek

• Milk for the cream

Directions

• Place chicken broth or water and chicken bouillon in a pot on the stove and start to bring to a boil.

• Remove the root end of the leek and any parts of the green part that are damaged. Slice and then rinse under cold water to remove any dirt.

• Place leek in the broth and boil for 3-4 minutes.

• Stir in the potato flakes a little at a time until you reach your desired consistency.

• Mix in the cream or milk and bring to your preferred temperature.

• Taste and season to your liking with salt and pepper

You can serve this with peanut butter or grilled cheese sandwiches to make it more filling!