This recipe makes a 1 to 1 ratio for one (10-11 oz can) of Campbells Condensed Cream of Potato Soup. This condensed soup not only is vegan and nut free; it is also delicious in casseroles and soups, and is a wonderful thickener in other various recipes. I recommend making a few batches of this and storing it in the freezer for multiple recipes. Serves 10-11 oz. Takes about 10 mins to make.
Ingredients
- 2 1/2 cups (3-4 large potatoes), peeled & diced, OR 1 package (20oz) hash brown shreds
- 1/4 cup non dairy powdered milk
- 1/4 cup cornstarch, OR arrowroot
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/8 tsp pepper
- 2/3 cup water
- 1 TB olive oil
Directions
- Boil, drain, and mash the potatoes in a large pot.
- Once potatoes are mashed, add the potatoes back into the pot and stir in the remaining ingredients.
- Boil and continually stir the mixture till it becomes smooth and thick (about 5-10 mins) Then, cool. It’s now ready to be stored in an airtight container or used in a recipe!
Enjoy!
Living Abundantly 