Roasted Garlic Potato Soup

Campbell's Roasted Garlic Potato Soup Recipe

Do you need a comforting bowl of soup to warm you up?  Instant mashed potato flakes allow you to make this rich and flavorful soup in just 20 minutes. 

At a glance

Prep

10 min.

Total

20 min.

Serves

6

Servings: 3/4 cup each

Cook: 10 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

3 tablespoons butter
2 large leeks, sliced
3 1/2 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1/8 teaspoon ground black pepper
4 ounces (1 package)) roasted garlic instant mashed potato flakes

How to Make It

  • 1

    Melt the butter in a 3-quart saucepan over medium heat. Add the leeks and cook for 5 minutes or until they're tender, stirring occasionally.

  • 2

    Stir the broth and pepper in the saucepan and heat to a boil. Remove the saucepan from the heat.

  • 3

    Stir in the potatoes until the mixture has thickened.

Full Screen View

Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth

calories

150 150

totalfat

6g 6g

saturatedfat

3.5g 3.5g

cholesterol

15mg 15mg

sodium

560mg 560mg

totalcarbohydrate

21g 21g

dietaryfiber

2g 2g

protein

2g 2g

vitamina

20%DV 20%DV

vitaminc

30%DV 30%DV

calcium

2%DV 2%DV

iron

6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27330