• 6-8 Large Potatoes, Peeled & Cut into 1 Inch Squares
• 2 32oz Containers of Progresso Tuscany Chicken Broth
• 1 Bunch of Raw Carrots, Diced (8-10 Large Carrots)
• 1 Bunch of Green Onions, Diced (Green Part Only)
• 1/4 Cup Fresh Chives, Diced
• 3 Tablespoons Garlic Infused Olive Oil
• 2 Tablespoons Fresh Parsley, Diced
• 3 teaspoons Kosher Salt
• 2 teaspoons Pepper
• 2 teaspoons Gluten Free Asafoetida Powder (Garlic & Onion Replacement)
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1/2 Cup Shredded Parmesan Cheese
• 1/2 Cup Rice Milk (or any other Lactose Free Milk), Warmed
• Bacon, Cooked and Crumbled as Desired (optional)

Directions:

• Add Potatoes, Broth, Carrots, Green Onions and Chives into a large stock pot.
• Bring mixture to a boil, stirring frequently.
• Add Olive Oil, Parsley, Salt, Pepper, Asafoetida Powder, Basil and Oregano.
• Reduce heat and simmer for about 30-40 minutes or until potatoes are tender, stirring occasionally.
• Once potatoes have softened, remove from heat.
• Mash the potatoes until well blended.
• Add Milk and Parmesan Cheese and stir until well blended.
• Stir in Bacon if planning to serve immediately. (It is not recommended that Bacon is added prior to freezing.)
• Garnish with Parmesan Cheese and Chives or Parsley.
• Divide into 2-3 Cup-sized Tupperware containers and place in freezer. Makes about 4-5 portions.

Notes:

• Many different items can be added to this soup to make it unique or a bit spicier. Let me know how you make it!