Potato, Leek, and Carrot Soup

Ingredients

• 4-5 medium potatoes, peeled and diced
• 2 carrots, peeled and diced
• 3 tablespoons butter
• 1 large leek, white and half of the green, washed and diced
• 2 tablespoons flour
• 6 cups chicken stock
• 1 1/2 cups instant mashed potatoes
• 1 cup half-and-half

Garnish

• crumbled bacon or cheddar cheese or green onion, if desired

Directions

1. 1

   Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.

2. 2

   Add flour; stir until smooth.

3. 3

   Add stock and potatoes. Simmer for 25 minutes.

4. 4

   Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.

5. 5

   Add half-and-half.