Potato Soup #2
IP Potato Puree
8 ounces Swanson unsalted Chicken Cooking Stock
1/2 cup green onions
1/2 cup Anaheim Peppers (these are thinner skinned than regular peppers and have more flavor)
Land O’Lakes or Molly McButter Cheese Sprinkles
Salt & Pepper to taste
Cook the green onions & peppers in 4 ounces of the chicken stock in a covered pan until soft. Remove from heat and pour into the soup bowl you will be using. Add the remaining chicken stock to the pan and whisk the IP Potato Puree until smooth. Pour the green onion/pepper mixture back into the pan. You may add more stock if it is too thick for you. Heat on a very low heat until hot (DO NOT boil!). Add a little bit of cheese sprinkles and stir to incorporate into soup.