Potato Soup #1
IP Potato Puree
8 ounces Swanson unsalted Chicken Cooking Stock
1 Tablespoon Dried Chives
1/2 teaspoon Onion Salt
1/2 teaspoon Summer Savory
Salt & Pepper, to taste
Pour Chicken Cooking Stock into a saucepan. Add the Chives, Onion Salt & Summer Savory. Heat the mixture on medium low until hot but not boiling. Remove from heat and whisk in the Potato Puree. You may add more stock if it is too thick for you. Heat on a very low heat while stirring until hot (DO NOT boil!). Sometimes to make a thicker soup, I will add 1/4 teaspoon of Xanthan Gum to the dry IP packet.
04/03/2013 – I modified this recipe to better resemble how I am currently making the soup.