Potato and Leek Soup with Gingered Carrots

Combine the RC Cream of Potato Leek Soup Mix, milk & water together in a heavy gauge soup pot and mix.

If a double boiler is used, reduced stirring will be required.

Cook soup mixture until potatoes are soft.

Trim ends of carrots and cut into thin slices.

Cook carrots in prepared RC Harvest Vegetable Base with a cover until soft and then puree in a blender.

Add carrot puree to cooked soup mix & rest of seasonings including RC Ginger Puree.

Heat mixture to minimum of 165°F.

Hold prepared soup at minimum of 140°F until ready for service.

Serve topped with a dollop of sour cream & sliced fresh chives.