Is there anything better than a nice hot bowl of Creamy Potato Soup? Not much…especially in the winter.
This Potato Soup recipe is a little different than most you will come across. Reason being: I actually use one package of dry potato soup mix then ‘Stretch’ it to go further and feed my entire family.
Why stretch your soup?
I ‘stretch’ several of my packaged soups and stews for 2 main reasons
- It is cheaper to use a single package of soup mix and water it down a bit AKA ‘stretch it’ (don’t worry it’s delicious) than to use several packages for a single meal
- You still get the flavours of the packaged soup, mixed with the goodness of homemade soup. In a harmonious little pot of deliciousness.
Basically stretching it means you are taking something store bought and adding your own elements and flavours; along with extra water, to make the dish serve more people. All without the added costs that come with using several cans, or several packages of store bought soup mixes.
See more about exactly how I stretch soups and why: here in Stretch Your Soups
In the meantime: onto this specific recipe
How to make Creamy Potato Soup
You will need to keep one basic principle in mind so that you can make this recipe REGARDLESS of what BRAND of packaged Potato Soup you find.
You will at LEAST DOUBLE the amount of water the packaged soup calls for, by adding the required value in broth.
The base of every soup I have ever made is broth. Broth is the crucial ingredient to a soup. It sets the stage for the other flavours. You’ve got veggie broths, beef, chicken, and some specialty flavoured broths.
Therefore: you can STRETCH ANY SOUP by adding more broth and the components that make up the soup. (At least this is my non-chef, mom cook opinion LOL)
The Steps to make Creamy Potato Soup
- In your saucepan add the water required as called for by the soup mix. (Example: mine called for 4 cups).
- Then add the same amount of water in the appropriately flavoured broth. (Typically it’s best if you use chicken for a potato based soup)
- You now have 8 CUPS of liquid in a pot
- Now add your extra flavouring agents: the ONION, GARLIC, and any extra spices
- Bring this to a boil to infuse the flavours together
- Then add your additional vegetables and ‘bulk’ type ingredients and return to a boil (this is especially important if you are using frozen vegetables)
- Your ‘bulk’ type ingredients would be extra noodles or diced potatoes for example. Additionally any cooked meat you may want to add.
- Boil this 5 minutes
- Add your soup mix and follow cooking instructions on package
- For this particular recipe I needed to simmer the soup for around 20 minutes. This was perfect to soften all the extra veggies I added
- 5 minutes before the end of the cook time I added some instant mashed potatoes. This was because I didn’t add diced potatoes during step 6 and I wanted to thicken up the soup without using flour or cornstarch.
- Toss on some cheese or a dollop of sour cream and enjoy!
What is the best packaged soup to use for this recipe?
For this recipe I used Johnny’s which I found in my local Costco in Canada.
- 1 Packet of Johhny's Potato Soup Powder Mix (any powdered soup will do)
- 8 cups of water (you need to double the amount of water the soup packet calls for)
- 1 tbsp garlic
- Salt & Pepper to taste
- 1 tbsp onion
- 3 tsp chicken broth (add powdered broth to flavour the extra water you are adding)
- 2/3 C Celery: finely diced
- 1/3 C Green beans
- 1/3 C Corn
- 1/3 C Peas
- 1/3 C cooked sausage crumbles, bacon, or shredded chicken (if you have some on hand)
- 1/2 C carrots
- 1/2 C to 1 C Instant mashed potatoes (add at end if needed)
- Add your full amount of water to a large pot
- Add your garlic, broth powder and onion
- Stir well
- Bring to a boil over high heat
- Once boiling: add your vegetables
- Return to a boil, lower heat and simmer for 5 minutes
- Stir often
- Add meat at the end of the 5 minutes
- Stir in your packaged soup, whisking to eliminate all lumps
- Simmer for 20 minutes (or according to soup package directions)
- Add some instant mashed potatoes and stir in well: 5 minutes before the end of your simmer time if the soup is too watery for your liking. Or thicken with cornstarch.
1.) You can use regular broth instead of water and broth powder. You just have to double the amount of water the instant soup package calls for, and add enough broth accordingly.
2.) Alternatievly you can add extra diced potatoes or frozen hashbrowns earlier on in the cooking process if you do not have instant mashed potatoes. Then simply add 5 extra minutes of boiling time (if diced potatoes) and mash the potatoes up with a potato masher prior to serving.
Thanks so much for reading! Please let me know if you give it a try! I would love to know how it turns out for you using a different brand of Potato Soup mix.
Till next time,