I recently made a quick and easy potato soup that the family enjoyed. It was a nice change up from our repertoire of casseroles and pasta. Here’s how I made it.
**Note, this makes a big potful. I wanted to have leftovers for the week plus use for my meal exchange with my sister.
1 5lb bag of yukon gold potatos, cubed
1 Tbsp chicken bullion sprinkles (or can use stock or bullion cubes)
1 sm onion, chopped
1 can nacho cheese soup
1 cup shredded cheddar
1 bag Morningstar meat crumbles (this is the bag of soy, fake ground beef found in the freezer section)
1/2 c heavy cream
1 cup whole milk
Put chopped potatos in a pot and fill with water until potatos are almost covered. Sprinkle in bullion and chopped onion. Put on med-high/high heat and let boil until potatos are fork tender. Turn heat to med-low. Then add in the soup, cheddar cheese, and meat crumbles. Let cook for 5 minutes until melted and incorporated. Add heavy cream and milk. Let cook for 5-7 more minutes until starts to thicken and is hot. Then take immersion blender and run for short 5 second intervals to chop up some of the potatos into a creamy consistency, but be sure to leave some big hunks as well.
I love a creamy and chunky hearty soup and this one was very quick to make!