Pantry Potato Soup #ComfortFood
Pantry Potato Soup
What I UsedPhase 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
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
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.