White Bean Potato Kale Soup!
I heated some olive oil in our soup pot and then added to it two bags of Wegman's Potato Kale Soup vegetables (consisting of Kale, red potato chunks and diced onions).
I sauteed the vegetables for a bit until the kale began to wilt and the onions were soft. I added one zucchini (sliced and then cut in half lengthwise), a handful of baby carrots (in small chunks) and one can of white beans (drained).
Then I added (x) one box of low sodium chicken stock and (y) one can of Campbell's cream of potato soup and turned the heat up so as to bring the soup to a rolling boil.
Once boiling, I gently whisked in one half of a 5.5 ounce package of Bear Creek Creamy Potato Soup Mix.
I turned the heat down to a simmer and added a bit of cream, salt and fresh ground pepper.
Serve with some crusty bread. Yum!