This traditional, creamy, simple soup is great to start a meal.

  1. Heat small stock pot over medium heat. Add butter and leeks. Cook about 5 minutes, or until leeks are translucent.
  2. Add chicken stock, mashed potatoes and heavy cream to pot. Stir to combine.
  3. Simmer soup 8-10 minutes. Season with salt and white pepper. Remove pan from heat.
  4. Pour soup into blender. Purée on high until smooth. Serve warm, or reserve in refrigerator to serve cold later.

  • Great as a lunch combo or entrée.
  • Use any Simply Potatoes® russet mashed variety with this recipe.

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