Potato & Cheese Soup, Cheesy Popcorn

Potato and Cheese Soup
- Heat the oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened.
- Pour in the milk, KNORR Concentrated Liquid Stock and water bringing the liquid to a boil.
- Reduce heat to low and simmer, then whisk in the KNORR Potato Flakes GF.
- Whisk until smooth and continue to simmer. After 5 or so minutes, add in rosemary and cheese, stir until combined.
Cheese Popcorn
- Put popcorn kernels in a medium brown paper bag and roll the top closed.
- Microwave until the kernels stop popping at the rate of at least 1 per second.
- In a large brown paper bag, combine the popcorn and butter by shaking the bag while pouring the butter in a slow stream. Once all the butter is in, roll the bag closed and shake it REALLY well.
- Combine the cheddar cheese powder, mustard powder and salt in a small bowl. Sprinkle over the popcorn while shaking the bag. Roll the bag back up and shake vigorously.

Simple and on trend, this classic soup with a twist provides a great starter or special.