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Makes: 4 -6 servings                     Prep/Cook Time: 40 minutes
 
INGREDIENTS:
 
1 Packet PVP No Chick’n Noodle Soup Mix
1 ½ pounds gold, or Yukon gold, potatoes, diced into ½ inch pieces.
  *Do not use Russet potatoes for this application as they will make the soup  
    gummy in texture.  Also, try to get all of your potatoes diced into 1/2 inch
    cubes so they cook evenly.
2 cups unsweetened dairy free milk*
1 cup water
1 small yellow onion (or half a large onion), small dice
2 teaspoons garlic, minced
2 tablespoons butter
1 teaspoon salt
¼ teaspoon pepper

*Avoid using oat milk as Chick'n Noodle Soup will not set up properly.  

INSTRUCTIONS: 

  • Whisk together soup mix, milk and water and set aside.
  • In a medium saucepan, add butter, onions, salt and pepper and sauté until onions are soft and slightly golden, about 10 minutes.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add in soup mixture and potato cubes and bring to a boil.
  • Cover, turn down heat and simmer for 20 minutes, or until potatoes are fork tender.
  • Ladle 1 ½ cups soup into a blender and blend until smooth.
  • Add blended soup back into pot for a nice and creamy potato soup! 
   **It is recommended to let soup cool, a bit, before blending. If blending very hot
    soup, place kitchen towel over lid of blender while blending and be careful
    when removing the lid as the steam is HOT!