To Prepare:

• 6 cups (48 oz) chicken broth
• 2 medium potatoes, peeled and diced (or 2 cups southern style frozen hash brown potatoes)
• 1 cup half & half
• 1 cup water
• Salt to taste

Cooking Instructions:

1. Stir soup mix into cold chicken broth and water, mixing well. Add potatoes and bring to a boil, stirring often.
2. Simmer 40 minutes, until potatoes and carrots are tender.
3. Add half & half and stir. We recommend pureeing the soup. Garnish with toasted almond slices.