This Creamy Potato Soup is a souped up version of the humble potato soup. (Yes, I just used the word soup 3 times in the same sentence.)
It’s creamy (hence, the name), comforting and warm. And it uses common ingredients that you probably already have in your pantry. Here’s what you’ll need:
- 10 small-medium potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 1 onion, chopped
- 1 can cream of chicken soup
- salt and pepper, to taste
Place potatoes, carrots and onion in a large pot. Cover with water. Add a tablespoon or two of butter to keep it from boiling over. Bring to a boil and cook until the veggies are tender, about 20-30 minutes.
Drain. Smash the veggies with the back of a spoon until some of the potatoes smoosh. You don’t want it to all be mashed, but this makes the soup a bit thicker.
Stir cream of chicken soup with 2 cups of milk. Add to the veggies in the pot. Fill the pot with milk, until the veggies are covered. Add salt and pepper to taste. Heat thoroughly over medium-low heat.
In a completely unrelated question – Are you snowed in this weekend? Do you have snow on the ground?