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This easy au gratin potato soup is a quick and delicious dinner for when time is limited.
Are You Pressed For Time?
I know this is a ridiculous question since most of us are these days.
However, if you want a speedy lunch or dinner that uses things you have in the fridge and in your cupboard, then this soup just may be the answer to your prayers.
This is a filling and delicious soup. When you add a salad and a crispy roll or some peasant bread, it’s a complete meal. The fact that it’s budget friendly makes it even better!
You’ve Got This Box In Your Cupboard
So do I and it was sitting there for months! It’s that box of au gratin potatoes we all have in our cupboards.
I acquired mine due to a sale I couldn’t resist–or a free coupon–I forget which now. This box of au gratin potatoes kept getting pushed farther and farther back until it became invisible. It was only that I had to dig in that cabinet for something and the box of potatoes landed on my head. Luckily they’re light weight even though a friend once told me that being hit in that area would do me the least amount of damage.
Anyway, I digress. As I went to put the box of potatoes back, I noticed there was an interesting recipe on the side of the box. It was for this soup and I suddenly got hungry for some of it. An added benefit was I could use the box of au gratin potatoes and free up some space.
Plain Or Doctored
Even when this is made to package directions it tastes good. However, I felt it could be improved with a few additions.
I added additional shredded cheddar and some crumbled bacon on top. The first time I made this up, I added 1/2 cup of cream which made it very yummy. The next time I made it, I used 1/2 cup sour cream (instead of the heavy cream) and it added a wonderful baked potato taste.
Don’t forget this soup during the Christmas holidays. It’ll be wonderful and welcome after an evening doing outside decorations and even inside tree trimming!
Easy Au Gratin Potato Soup
- 5.25 oz au gratin potato mix
- 10 oz chicken stock
- 3 cups water
- 2/3 cup diced carrot
- 2/3 cup diced celery
- 1/2 cup heavy cream OR sour cream
- 4 slices crisply cooked bacon crumbled (optional)
- 1/2 cup shredded sharp cheddar optional
- Mix potato slices, cheese sauce mix, broth, water, carrots and celery in large saucepan.
- Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender.
- Remove from heat and stir in cream or sour cream.
Barbara Karr says
Bravo!! This is why we stash things like this in the pantry. I call them emergency foods. When the day is never ending but your energy quit hours ago these foods come in handy. You just took it from emergency to delicacy. This is a fast meal that soothes the soul. Warm, rich, and comforting.Thanks for yet another great recipe. You rock. BK.
Judith Hanneman says
This was really good too!!