Pantry Potato Soup #ComfortFood

I don't consider myself a chef, but I do like tasty food. I keep a well stocked pantry as well as freezer and have been trying to eat at home more. My craving for my favourite potato bacon soup from Tim Hortons is strong so I pulled a bunch of items off of the pantry shelf tonight and decided to make potato corn soup (since I have no bacon).  I will share the ingredients and method I used tonight, but have to say, the next time I make it I will use a cream of celery soup and add more potatoes because I want more texture without using a roux or cornstarch.

 Pantry Potato Soup

What I Used
Phase 1:
6 medium yellow potatoes, peeled and cubed (about 1 pound)
Cool water with a big pinch of salt, use enough water to cover potatoes while boiling in pot

Phase 2:
2 cups of potato water reserved after cooking
1 can condensed creamy chicken soup
1/2 can skim condensed milk
1 cup frozen peaches and cream corn
1 teaspoon onion powder
1/2 teaspoon garlic powder

1 teaspoon chives
Salt and pepper to taste

Other garnish options:
Cooked bacon crumbles
Grated cheese
Green onions
Sour cream
What I Did
Boil the potatoes until soft enough to mash with a fork, about 15 minutes.
Ladle out 2 cups water into a bowl, drain away excess water and return potatoes and water to pot.
Mash the potatoes in the water with a masher, until they are mushy or leave more texture if you like.
Add canned soup, skim milk, corn, and seasoning. 
Boil for about 10 minutes, and serve as is or with garnishes that you may have available.


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