A chunky, country-style potato soup. With broth and cream this anytime-of-year potage is wonderful hot or refreshing served cold with a dollop of sour cream.

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 Variations:

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.

Nutrition Facts Serving Size: 1/3 Cup (19g) Dry Mix Prepared Serving Size: About 1 Cup Serving Per Container: About 6 Amount per Serving Mix Prepared Calories 70 272    Calories from Fat 0 144 % Daily Value** Total Fat 0g* 0% 25%    Saturated Fat 0g 0% 50%    Trans Fat 0g Cholesterol 0mg 0% 18% Sodium 25mg 1% 29% Total Carbohydrate 15g 5% 8%    Dietary Fiber 1g 3% 15%    Sugars 1g Protein 2g Vitamin A 2% 19% Vitamin C 10% 25% Calcium 4% 7% Iron 6% 10% * Amount in Mix ** Percent Daily Values are based on a 2,000 calorie diet.