Instant Potato Leek Soup

Written By Blake Hart

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!




Blake Hart