Creamy potato and leek soup is a French classic, known as Vichyssoise (vishy-swa). This soup can be served either piping hot with a fresh piece of crusty home-made bread or served ice cold (with a little cream added) on a hot summer day. Real whole milk, potatoes, natural chicken broth and chunks of real leeks are what give this soup a mild, well rounded taste.
¾ cup Potato Leek Soup Mix
1 ½ cups water
1 cup milk
Measure the soup mix carefully and mix into the liquid with a wire whisk. Bring the mixture to a boil while constantly stirring to avoid scorching. When it begins to boil, reduce heat and simmer for 3-6 minutes. Remove from heat, cover and let steam for 5 minutes. Serve.