Back to my other obsession lately - instant potato flakes
CREAMY POTATO SOUPServes 3-4
Ingredients4 cups chicken broth
2 cups potato flakes
3/4 tsp garlic powder
3 cups milk (or half and half)
DirectionsAdd the chicken broth to a large pot and set the heat on HIGH.
When the chicken broth boils, add the potato flakes, milk, and garlic powder.
Whisk together until smooth.
Turn fire down to low and stir constantly for a minute or two.
Remove from heat
Dish into bowls and add your favorite toppings like cheese, Sour cream, bacon bits, and chopped green onions.
Note: If you want a creamier version, skip the milk and use half and half. Usually, I split the 3 cups of milk into 1 1/2 cups of milk and 1 1/2 cups of half and half.
Microwave Instructions for One Serving:Ingredients
1/2 cup chicken broth
1/3 cup instant potato flakes
1/2 cup half and half (or milk)
1/8 teaspoon garlic powder
2 tablespoons cheddar cheese
1 tablespoon bacon bits
1 tablespoon chopped green onions
salt and pepper to taste
Directions
You can use a 16 oz. mug or a cereal bowl - just make sure whichever you choose is microwave safe.
Heat the chicken broth in the bowl for 1 1/2 to 2 minutes, until boiling.
Carefully remove the bowl from the microwave and mix in the potato flakes, garlic powder, and half and half using a fork, until they are smooth.
Heat for an additional 30 seconds, then stir.
Top with cheddar cheese, bacon bits and chopped green onions.
Substitutions
The chicken broth does add heartiness to this dish, but if you don’t have any, plain water works just fine.
Half and half makes it deliciously creamy, but if you don’t have it at home, milk will be good, too.
Swirl in a dollop of sour cream.
Turn your potato soup into a Bacon & Blue Cheese version by substituting blue cheese crumbles for the cheddar cheese.
Make a pesto version of this baked potato by skipping the cheddar cheese, bacon, and green onions, and adding
2 teaspoons of basil pesto sauce and 2 teaspoons of shredded parmesan cheese.
