scalloped potato soup…

as most of my recipes begin with me trying to make a dish, following the recipe and it goes horribly wrong , then i turn my horribly wrong mess into another tasty dish.  this one starts with scalloped potatoes, you know the potatoes you buy in a box, you add the powder cheese, milk , butter and bake it for 30 minutes and your supposed to have a “casserole” ish cheesy potatoes. well a few years ago i was trying to make these, and after following the child proof directions on the box i was left with soupy potatoes not suitable for serving as a side dish, but it got me thinking… why couldn’t i make this into soup? well i’ve been making this for years now because you don’t have to buy loads of cream, butter, or cheese, all you need is a box of potatoes some milk and cheese to top with (add bacon for the restaurant style loaded potato soup). i really hope you give this recipe a try, it honestly is so good, so easy , and turns out perfect every time. another tip is next time your grocery has a 10 for 10 sale or something like that buy 10 boxes of scalloped potatoes for this, just use them through the year, saves you some money, and it’s nice to have on hand because it never fails the days your sick you don’t feel like going to the store , so just keep it on hand.

from me two you,

sarah

scalloped potato soup

1 T. olive oil

1/2 onion – chopped finely

1 rib celery – chopped finely

1 C. water

1 box scalloped potatoes (any flavor you wish – i usually use cheddar)

2 C. milk + 2 C. water

optional toppings : shredded cheese, sour cream, crumbled bacon

  • begin by heating oil in bottom of pot you will be using to make soup in. add celery and onions to oil and begin to cook until vegetables are soft.
  • once vegetables are soft add in 1 C. of water and let simmer for 5 minutes. this will make a bit of a vegetable “stock” that will help flavor our soup.
  • add in potatoes and powder cheese from box. stir well to make sure all cheese powder is dissolved.
  • add in 2 C. milk and 2 C. water and turn heat to lowest setting. cover with lid and let simmer, stirring occasionally, for 10 – 15 minutes.
  • top with sour cream, cheese, bacon crumbles,or serve with no toppings.
  • eat and enjoy

 

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10 thoughts on “scalloped potato soup…

  1. Thanks for sharing this. I found your recipe through Pintrest and I’m so glad I did. My husband changed jobs and it’s been over a month since he got paid! No good! Needless to say our fridge/pantry was looking a little bare and I was struggling for dinner ideas. I kept looking @ the box of potatoes thinking there has got to be a way to make soup aka a meal not just a side from those. And here it is 🙂

    • I can totally relate! So glad you gave this recipe a try Laura, and honestly it’s one of my favorites …Thank you so much for taking the time to stop by… Sarah

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