- 1 package Knorr® Cream of Leek Dry Soup Mix
- 1 cup (250 mL) 2% milk
- 1/2 cup (125 mL) water
- 1/4 tsp. (1 mL) dried thyme leaves, crushed
- 2 lbs. (1 kg) russet potatoes
Amount per serving
Preheat oven to 375°F ( 190˚C ). Lightly grease a 2-L shallow baking dish; set aside. Peel and slice potatoes to 3 mm thick.
Combine Knorr® Cream of Leek Dry Soup Mix, milk, water and thyme.
Arrange a layer of potatoes in baking dish. Pour 1/3 of leek mixture over potatoes; repeat layers twice ending with leek mixture.
Bake covered for 45 minutes. Uncover and bake for 15 minutes or until potatoes are tender and golden brown.