Ingredients:

Potato cubes and slices, onions, leeks, celery, scallions and herbs; Gluten-free.

Additions:

6 cups chicken broth
1 1/2 pounds baby reds or white potato, chopped, not peeled
1/2 teaspoon salt (or to taste)
freshly ground pepper
1/2 cup cream

Cooking Directions:

In a 2 or 3 quart pot bring broth to a boil. Add soup mix and potatoes, cover and simmer on low 40 minutes. Stir in cream, season with salt and pepper and allow to stand five minutes before serving.

To serve chilled, refrigerate overnight and garnish with sour cream.

Inventive Soup Varations:

Option 1: Blend in 1/2 cup crumbled, cooked bacon or 1 cup chopped ham and garnish with blue cheese. In hot weather, chilled potato soup with sour cream and fresh chives or chopped cucumber makes a refreshing supper or lunch.

Option 2: May be served chilled. Prepare soup according to cooking instructions. Cool completely on stovetop. Refrigerate for 2 hours or overnight. For an elegant presentation, puree soup using a food processor, food mill, or hand held blender. Stir in cream. Garnish with a dollop of sour cream and chives!