4 oz. package of InHarvest Garden Vegetable Seasoning
3 lb. peeled and diced potatoes 1 inch cubed
2 c. diced carrots
3 c. fresh or frozen corn
3 c. milk, 2% or whole
3 t. kosher salt
¾ t. white pepper
12 oz. grated cheddar cheese
6 c. cooked InHarvest Red Quinoa
parsley, fresh chopped
Melt butter in large pot. Add leek and sauté for 4 minutes or until tender. Stir in garlic and paprika and continue to sauté for another 2 minutes.
Next add hot water, InHarvest Garden Vegetable Seasoning, potatoes, carrots and corn. Bring to a boil and reduce to a simmer until potatoes are tender.
Add milk and bring back to a boil. Add salt, pepper, cheese and InHarvest Red Quinoa and reduce to a simmer. When cheese is melted it is ready for service. Garnish with fresh parsley and croutons if desired.