Potato, Leek, and Carrot Soup

I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 4 -5  medium potatoes, peeled and diced
• 2  carrots, peeled and diced
• 3  tablespoons butter
• 1  large leek, white and half of the green, washed and diced
• 2  tablespoons flour
• 6  cups  chicken stock
• 1 1⁄2 cups instant mashed potatoes
• 1  cup half-and-half

• Garnish

•  crumbled bacon or  cheddar cheese or  green onion, if desired

Directions

1. Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
2. Add flour; stir until smooth.
3. Add stock and potatoes. Simmer for 25 minutes.
4. Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
5. Add half-and-half.