It Couldn't Be Easier Potato Soup

I created a potato soup recipe a while back and, while it's delish, I found myself wanting to simplify this particular meal one Friday recently. As I rummaged through the pantry, I had an aha moment - why not just use a can of soup as a starter and then make it my own? So here's what I came up with. It's cheap, it's easy, and the boys say it's very tasty.

Couldn't Be Easier Potato Soup

1 can Nacho Cheese soup

3 cups almond milk

1 cup sour cream

6 small potatoes

4 tablespoons butter

1 tablespoon of minced onion

1/2 teaspoon garlic powder

1 teaspoon Lawry's Seasoned Salt (or to taste)

1/4 teaspoon black ground pepper

Wash potatoes and cube, leaving the skins on. Place in steamer on stove-top and cook until tender. You can also boil them if you don't have a steamer. Combine soup, almond milk, and sour cream in crock pot (set on high) and whisk until smooth. Add spices to crock pot - either as listed or to taste. Drain potatoes and add them and butter to the crock pot. Using a potato masher or fork, smash potatoes until they are reduced to large lumps and/or desired consistency is achieved.

Voilà! That's it - ready to serve as soon as the potatoes are added. Serve with garlic toast or bread sticks for a quick, hearty meal. Great for Fridays or Lenten meals.

Reduce your setting to warm and you can feed your family in shifts, since the soup will be ready to serve all day. Great for snow days when a quick warm-up would be appreciated, with little effort or time required.

Note: Stores well and can be frozen. Use regular milk if you prefer.