1. Preheat oven to 375°. Lightly grease a 2-quart shallow baking dish; set aside.
2. Combine Knorr® Leek soup mix, milk, water and thyme.
3. Arrange a layer of potatoes in baking dish. Pour 1/3 of leek mixture over potatoes; repeat layers twice ending with leek mixture.
4. Bake covered for 45 minutes. Uncover and bake for 15 minutes or until potatoes are tender and golden brown.
- 1.5 g Total Fat
- 0.5 g Saturated Fat
- 0 g Trans Fat
- 0 g Polyunsaturated Fat
- 0.5 g Monounsaturated Fat
- 5 mg Cholesterol
- 370 mg Sodium
- 33 g Total Carbs
- 3 g Dietary Fiber
- 4 g Sugars
- 4 g Protein
- 0 % Vitamin D
- 6 % Calcium
- 4 % Iron
- 541 mg Potassium
- 0 g Omega 3
- 0 g Omega 6
- 15 % Vitamin C
- 2 % Vitamin A
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Nutritional Information
- 1.5 g Total Fat
- 0.5 g Saturated Fat
- 0 g Trans Fat
- 0 g Polyunsaturated Fat
- 0.5 g Monounsaturated Fat
- 5 mg Cholesterol
- 370 mg Sodium
- 33 g Total Carbs
- 3 g Dietary Fiber
- 4 g Sugars
- 4 g Protein
- 0 % Vitamin D
- 6 % Calcium
- 4 % Iron
- 541 mg Potassium
- 0 g Omega 3
- 0 g Omega 6
- 15 % Vitamin C
- 2 % Vitamin A
Directions
1. Preheat oven to 375°. Lightly grease a 2-quart shallow baking dish; set aside.
2. Combine Knorr® Leek soup mix, milk, water and thyme.
3. Arrange a layer of potatoes in baking dish. Pour 1/3 of leek mixture over potatoes; repeat layers twice ending with leek mixture.
4. Bake covered for 45 minutes. Uncover and bake for 15 minutes or until potatoes are tender and golden brown.