January is National Soup Month! Makes sense; there couldn’t be a better time to come in out of the cold and warm up with a tantalizing bowl of comfort food!
We will be celebrating soup month all week long, so check back here every day for a new recipe, soup fact, and tip to add to your culinary repertoire!
Today’s fact: 99% of all American’s homes have soup in them.
Today’s tip: If you’re soup is lacking some flavor and you aren’t sure what to add, try adding some V8 vegetable juice! It is full of all kinds of vegetables, and it’s flavor can be better than supermarket tomatoes in the dead of winter (plus, it’s easier to keep on hand)!
Today’s recipe: Easy Cheesy Potato Soup
This is one of my favorite recipes. Of course you could always make this soup from scratch, but sometimes it’s nice to take the easy route and let Campbell’s help you out!
- 1 can chicken broth
- 2 cans cheddar cheese soup
- 2 cups milk
- 3-5 diced potatoes (or use 1 bag frozen southern style hash browns)
- Optional: add any vegetables you like to add color, flavor, & nutrients to your soup
- Cheddar cheese, grated
- Sour cream
- Bacon bits
You can make a double batch of this soup in a crockpot, or make it on the stove!
Combine chicken broth, cheddar cheese soup, and milk into a pot and put over medium heat.
While that begins to cook, dice your potatoes or add your frozen potatoes (and other vegetables if desired).
Heat & let simmer for approximately 20-30 minutes (once the potatoes are cooked, your soup is ready!)
Season with salt & pepper, add your desired garnishes & enjoy!