Idahoan Instant Potato Soup Recipe
Equipment
- Medium-sized saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 package 4 oz Idahoan® Roasted Garlic Mashed Potatoes
- 3 cups water
- 1 can 15 oz cream of chicken soup
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon crumbled
- 2 green onions chopped
- Salt and pepper to taste
Instructions
Prepare The Base
- In a medium-sized saucepan over medium heat, combine 3 cups of water and the can of cream of chicken soup. Stir until well blended and bring to a gentle boil.
Incorporate Idahoan Instant Potatoes
- Once the mixture is boiling, reduce the heat to low and whisk in the Idahoan® Roasted Garlic Mashed Potatoes. Stir continuously until the potatoes are fully incorporated and the soup begins to thicken.
Add Milk And Cheese
- Pour in 1 cup of milk, stirring to combine. Gradually add the shredded cheddar cheese, stirring until melted and the soup is smooth.
Season And Simmer
- Season the soup with salt and pepper to taste. Allow it to simmer on low heat for an additional 5 minutes, stirring occasionally to prevent sticking.
Serve
- Ladle the hot soup into bowls and garnish with crumbled bacon and chopped green onions. Serve immediately and enjoy!
Notes
Using Idahoan instant potatoes not only saves time but also ensures a consistent and delightful texture in your soup. Their quality and flavor make them a reliable choice for this recipe.