2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
Prep Time: 10 Min
Cook Time: 50 Min
Ready In: 1 Hr
I haven't made this, either. I like to add recipes here to motivate myself to make them and this has minimal ingrediants and I LOVE potato soup in the wintertime.
However, it is physically impossible to enjoy warm soup at this point in stupid Arizona (sorry to those who are devoted members). But it is November 3rd and it's about time to move on to lower temperatures than 90 degrees, for cryin out loud.
If anyone happens to make this, please let me know how it turns out. I really want to enjoy this wonderment.