Type what you have

Ingredients

• ✓ leek soup mix
• bacon
• potato
• carrot
• salt
• pepper
• clam
• water
• half-and-half

Instructions

1. 1 Cook bacon in a large pot over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Leave drippings in the pot.
2. 2 Place potatoes and carrots into the pot and season with salt and pepper; cook in bacon drippings, stirring frequently, for 5 minutes.
3. 3 Pour clam juice into the pot, add enough water to just cover potatoes, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just tender, 10 to 15 minutes.
4. 4 Add leek soup mix and gently stir until no lumps remain. Stir in clams, half-and-half, and reserved bacon. Cook and stir until chowder returns to a simmer and thickens, about 10 minutes more.

By Cindy in Pensacola

Ingredients

• ✓ leek soup mix
• butter
• onion
• sour cream
• evaporated milk
• egg
• monterey jack cheese
• pie crust

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.)
2. 2 In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
3. 3 Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

By sweetpotato

Ingredients

• ✓ leek soup mix
• sour cream
• mayonnaise
• spinach
• water chestnut
• sourdough bread

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator for 6 hours, or overnight.
3. 3 Cut off the top of the sourdough loaf and hollow out the center to make a sturdy bread bowl. Tear removed bread into bite-sized pieces for dipping.
4. 4 Fill bread bowl with spinach mixture.

By Shawna

Ingredients

• ✓ leek soup mix
• chicken stock
• water
• chicken broth
• carrot
• celery
• chicken
• long grain rice
• wild rice
• half-and-half
• black pepper
• butter
• all-purpose flour

Instructions

1. 1 Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
2. 2 Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
3. 3 Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

By Val-Flowers