So Easy a Kid Could do it

But I don't recommend that....

So, I have a love for potato soup. LOVE. Unfortunately, it takes a long time to make and sometimes you just don't have that much time on your hands. I had been searching for a shortcut for making potato soup and I finally found it! Well, sort of. I found a recipe and then I altered it so it would be vegetarian. =)

Here's the original recipe from Food Network:

1 baking potato
2 (10-ounce) cans Cheddar cheese soup
2 1/2 cups low-sodium chicken stock
1/4 cup real bacon pieces
Sour cream, for garnish
Green onion, finely chopped, optional for garnish

Directions:

Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.

When potato is cool, cut into 1/2-inch cubes.

Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.

Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.


I doubled the recipe (crazy!) because I didn't know how much it would make and I started out by microwaving the potato like the recipe says. But then I got a little rebellious... I used broccoli cheese soup instead of cheese and used vegetarian vegetable broth instead of chicken stock. And I didn't even put the bacon in! *Gasp*

After the potatoes cooled down, I chopped them up.

Then the potatoes got added into the pan with the simmering mixture.

This is what it looked like after simmering the potatoes for about 5 minutes.

After adding a little cheese, it was ready to eat!

Now it's not as delicious as the regular, but in a pinch it works. =)

In other news, I'm getting over strep throat so pretty much any soup sounds really amazing right now.