Potato ‘n Pesto Soup
- 1-3/4 cups Hungry Jack® Mashed Potato Flakes
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 3 cups chicken broth
- 3 cups milk
- 1/2 cup prepared pesto
- Combine butter, garlic powder, white pepper and broth in large saucepan. Bring to a boil over medium heat.
- Stir in milk and potato flakes. Return to a boil. Reduce heat. Simmer 5 minutes, stirring constantly.
- Top each serving with scant tablespoon pesto. Swirl decoratively. Serve immediately.