Canned Potato Soup Recipe
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board (if adding fresh toppings)
- Ladle
Ingredients
- 2 cans 10.5 oz each of condensed potato soup
- 1 cup milk or more for desired consistency
- 1 cup chicken or vegetable broth
- 1/2 cup shredded cheddar cheese optional
- 2 strips of cooked bacon crumbled (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or green onions chopped (for garnish)
Instructions
Heat The Base
- In a medium saucepan over medium heat, combine the canned potato soup, milk, and broth. Stir everything together until smooth and heated through.
Add Flavor
- Season the soup with garlic powder, onion powder, salt, and pepper. Stir well and let it simmer for about 5 minutes, so the flavors meld together.
Incorporate Optional Add-Ins
- If you’re adding cheese or bacon, stir them into the soup now. The cheese should melt into the soup, making it even creamier.
Adjust Consistency
- If the soup feels too thick, add a little more milk or broth, one tablespoon at a time, until it reaches your preferred consistency.
Serve And Garnish
- Ladle the soup into bowls, then top it with fresh parsley, green onions, or even a dollop of sour cream. Serve it hot with some crusty bread or crackers on the side.
Notes
The beauty of this recipe is its flexibility. Whether you’re making a quick lunch or a cozy dinner, you can adapt it to suit your tastes and what you have on hand. It’s a lifesaver on busy days when I don’t want to compromise on comfort.