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Roasted Garlic Potato Soup

Food Management Staff

January 1, 2006

1 Min Read
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FM Staff

YIELD: 6 servings

3 Tbsps. butter or margarine
2 large leeks, sliced
2 13 3/4-oz. cans vegetable or chicken broth
1/8 tsp. ground black pepper
1 4-ounce package Idahoan Roasted Garlic Mashed Potatoes.

  1. In 3-quart saucepan over medium heat, melt butter. Add sliced leeks; cook 5 minutes, stirring occasionally until tender. Add chicken broth and pepper. Heat to boiling. Stir in roasted garlic mashed potatoes until mixture has thickened.

Recipe and photo: Simplot

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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Becky Schilling (editor-in-chief): [email protected]

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