How to Make Potato Soup
A quick and easy variation on potato soup. Very nice and tasty on a cold day!
[edit] Ingredients
- 2 cans of Cream of Chicken Soup
- 2 cans of Milk
- 1 cup of Ham
- 3 Chicken Bouillon Cubes
- 1/8 cup diced Onion
- 1 Tbsp. Celery Flakes
- 1 tsp. Celery Seed
- 1 lb. Frozen Hash Browns
- Garlic Salt to taste
- Bacon Pieces, chopped and fried
- Shredded Cheese
- Chopped Green Onions
[edit] Steps
- Gather the necessary ingredients.
- Combine hash browns, bouillon cubes, pepper, celery flakes, celery seed, and onion in a pot, and cover with just enough salt water to cover the ingredients. Boil until tender.
- In another large pan, mix chicken soup and milk. Stir until smooth.
- Add 2 cups chopped (pre-cooked) potatoes, bacon, ham, and garlic to the soup.
- Heat on a low temperature.
- Taste the potato soup to see if it needs more garlic.
- Serve the potato soup with chopped bacon, chopped green onions, and shredded cheese for toppings.
[edit] Tips
- Ensure the potatoes are fully cooked before adding them to the soup.
- The water that is used in boiling the potatoes will be absorbed, so there should be no need to drain it off.
- If the soup is too thin, add some milk and boil for a few more minutes to thicken it.
[edit] Warnings
- When cooking the chicken soup, make sure it is on low heat so you don't burn it.
- Keep the temperature on low heat after all the ingredients are combined, or else the soup will scorch.
