Penns Pike Potato Leek is a creamy potato soup flavored with flavorful freeze-dried leeks that taste as if they were just fresh picked from your garden. Ready in 30 minutes by adding broth, potatoes and cream, this soup is great served either hot or chilled for a cool summer treat. Don't want to cut up those potatoes? You can substitute frozen hash brown potatoes in the recipe. They're easy and delicious.3 oz.Makes 2 Quarts: 6-8 servings Cook Time: 40 minutesContains: Freeze-dried leeks, dried vegetables, herbs & spicesAllergen Info: gluten-freeCooking InstructionsAdditions: 2 (14.5 oz.) cans chicken broth4 cups potatoes peeled and diced (or 4 cups southern style frozen hash brown potatoes)3 cups half & half (or milk)1 teaspoon saltoptional fresh chopped chives or parsley, thin-sliced lemon (to garnish)To Prepare:1.Add soup mix and potatoes to chicken broth. Cover and bring to boil.2.Reduce heat & simmer until potatoes are tender (about 30 minutes). Lightly mash potatoes in pot.3.Stir in half & half and salt to taste. Remove from heat and let rest 10 minutes. DO NOT BOIL.Penn's Pike Potato Leek Soup pairs well with fresh-baked crusty bread. Garnish with fresh chopped parsley, chives, or thinly sliced meal for a complete dish!