Aaahh! Potato Soup

SUBMITTED BY: Raymond Cooper PHOTO BY: brandygirl1967

"This is the MOST simple and delicious potato soup recipe ever! Creamy and cheesy! Top with shredded cheese (your favorite kind), chopped scallions and cooked bacon bits."

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream

READ REVIEWS (182)

DIRECTIONS

In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

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REVIEWS

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Reviewed on Jan. 25, 2006 by Dawn

I give this 5 stars based on the revisions I made to the orginal recipe. I finely chopped 1 sweet onion and sauteed it in 1 T of butter. To that I added the items as instructed with the addition of 1/2 C of shredded carrot, 2t of minced garlic, 1 bag of Kraft bacon bits and about 1/4t of pepper. Also I added more water than what was called for bringing the total to about 3 C. After the potatoes were cooked soft I used a hand masher and mashed them coarsely in the pan. Now I don't know how it would have turned out if I would have followed the recipe as written but it was really excellant with the revisions.

14 users found this review helpful

Reviewed on Nov. 10, 2003 by Cathalain

I did a couple of things differently with this recipe - I did NOT use the potatoes in the au gratin box (somehow it didn't seem right), just cut up a few extra potatoes and threw 'em in. I used half-and-half instead of cream and threw in a bit extra so that it would have the creamy consistency I liked (less fat, too). I also used a bit of leftover Velveeta cheese from the "deluxe macaroni" packages. The verdict? You can't get better than this. I was pleasantly shocked (and VERY filled - this soup WILL fill you up, a bit of bread and this is just right for dinner). Think I'll try adding a bit of diced ham next time. Wonderful soup. Thanks, Raymond!

13 users found this review helpful

Reviewed on Oct. 10, 2005 by DeeplySouthern

A good recipe! I read through all of the other reviews and incorporated several of their recommendations. This is what I would suggest for improvement: (1) Use Half & Half instead of cream - it was a little too rich with the heavy cream, (2) Add sauteed onions/green onions and bacon for extra flavor, (3) Very lightly mash the potatoes before adding the cream/half & half - this gave the potatoes a more uniform appearance since you're using both an au gratin mix (slices)and Yukon Golds (cubed), (4) Season to taste - I used salt & black pepper, and a little bit of cayenne pepper, (5) Garnish with grated cheese, crumbled bacon, and green onions.

12 users found this review helpful

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