Fast Potato Soup

Yep, ready in less than 15 minutes … And did I say, only 3-4 ingredients, depending. This is a soup you pull together after working in the Fall garden and have a bit of chill. It’s not my own recipe but Jacques Pépin’s …  That’s the only reason I tried it because it does call for instant potatoes. Yikes! I shopped the instant potatoes carefully and did find a product I thought would be as close to the real thing as possible, no added ingredients. It works!

BTW this soup can be served cold too.

Recipe

1 Quart chicken broth, low salt preferred
1 bunch green onions or one large leek-rinsed, trimmed and sliced thin (Yes, use the green tops too.)
1 to 1 1/2 Cups instant potatoes
Salt and pepper to taste
Optional but recommended:
Tabasco Sauce-a few splashes
1/3 Cup cream, half and half or milk

Heat broth to boiling and add onion or leek. Cook for 2-3 minutes turning heat down as necessary.

Add potato flakes and stir until dissolve which is instant.

Turn heat to low and add cream.

Heat through and serve. Enjoy!

Here is the link to Red Mill Potato Flakes: