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!
- 1 (5¼ ounce) package 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 strips crisp bacon, crumbled (optional)
- ½ 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.