Creamy Ranch Potato Soup
Warm up your family with this hearty, creamy soup made of potatoes, carrots, chicken stock, Marzetti® Ranch Veggie Dip and Marzetti® Sea Salt & Pepper Croutons.
Cook Time: 35 minutes
Ready In: 55 minutes
- 1 cup, plus extra for serving Marzetti® Ranch Veggie Dip
- 1 cup crushed Marzetti® Sea Salt & Pepper Croutons
- 1 3/4 lb. Yukon gold potatoes, peeled and chopped
- 2 cups chopped leeks
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 cups chicken stock
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 tbsp. all-purpose flour
- 1/4 cup chopped fresh parsley
In a large pot or Dutch oven place vegetable and pour in chicken stock. Add salt and pepper. Place over medium-high heat and bring to a boil, about 10 minutes. Cover, reduce heat and simmer for 17 to 25 minutes or until the potatoes and vegetables are very tender. Using a potato masher, mash the vegetables until the potato pieces are no longer visible and the soup has thickened.
In a small bowl, whisk together Marzetti® Ranch Veggie Dip and flour. Whisk dip mixture into the soup. Continue to heat until soup is hot. (Do not bring soup to a boil after adding the dip). Remove from heat and serve. Garnish soup with a dollop of dip, chopped parsley and crushed Marzetti® Sea Salt and Pepper Croutons.