Easy Potato Soup

Posted byNoriePosted inSoup, VegetablesTags:,

My husband hasn’t been feeling good and has no appetite lately.  But he needed some nourishment though.  I asked him if he wanted soup for supper so maybe he can eat and fill his stomach with something.  He said he’d try.

I had a few ideas of what kind of soup to cook but I decided to try something simple like this just in case he still can’t eat. At least I would not feel so bad if it got wasted. 

Instead of waiting until evening to cook it, I decided to start it at around noon because I was feeling hungry myself and if it got cooked early enough we could have it for lunch also.  Just when I was gathering the ingredients, my husband came in the kitchen looking for something to snack on.  I told him I was going to start the soup and if he can wait for about an hour he can have it for lunch.

When it was done he didn’t wait for it to cool even a little and served himself a bowl of the soup straight from the pot on the stove.  He finished his serving and saw we still have a lot of leftover in the pot so he said that he will have the same soup for supper.  He liked it and I did too. 

  • 2 medium size Russet potatoes cut in chunks
  • ½ of medium size yellow onion coarsely diced
  • 2 cloves garlic, minced
  • 1 TBS. butter
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 small can Mushrooms (Stem & Pieces)
  • 2 Chicken bouillon cubes
  • Water or chicken broth or stock
  • 1/2 to 3/4 cup of milk (optional)

Heat 1 TBS. butter in a small saute pan.  Drop in the onions and garlic and saute them until the onions are soft and translucent.  Careful to not the burn the garlic. 

In a larger soup pot, about 2 to 3 quart size, add both the Cream of Mushroom Soup and the Cream of Chicken Soup.  Add 2 cans of water or broth and stir until well mixed.  Add the sauted onions and garlic then add the potato chunks and the can of mushroom.  Heat to boiling, drop in the chicken bouillon then turn the heat down and simmer covered for about 30 minutes or until the potatoes are done and tender.  Stir occasionally to prevent potatoes from burning and sticking to the pot.

Add about 1/2 to 3/4 cup of milk at the end and allow to get back to boiling before turning it off if desired.

For garnish, you can sprinkle it with grated cheese while hot, bacon bits, chopped green onions or parsley flakes.

Note: 

  • You can saute the onions and the garlic straight in the soup pot instead of a saute pan.
  • If you like it richer you can use Half And Half instead of milk.