Super Quick California Cream Soup.
With the coming of the holidays and all the shopping and partying and everything that must-be-done, isn’t it nice to have a quick soup to make up when you come home all tired out and want something that’s thick and filling but still nutritious and yummy good? “Super Quick California Cream Soup” is perfect for these kinds of days.
I love canned cream soups – Cream of Mushroom, Cream of Onion, Cream of Celery and all the others – for casseroles and quick gravies. This soup uses Cream of Potato soup. I’m not even sure where I picked this can of soup up – it must have been Aldi’s – because normally I would just make mashed potatoes and just add extra milk for a cream of potato soup. But I’ve had this can in my cupboard for so long, I decided to use it in something. And yes! I did look at the date on the bottom of the can!
You also need a bag of frozen “California Mix” of vegetables – broccoli, cauliflower and carrots. I confess that I didn’t have a bag at the time and used fresh but it worked out the same. I think the cooking time might be a little less if you have frozen vegetables. Mine were still a little crunchy, but I like crunchy vegetables.
Super Easy California Cream Soup
¼ cup celery, chopped fine
¼ cup onion, chopped fine
1 teaspoon butter
Splash of olive oil
1 can cream of potato soup
1 can milk (use the empty can)
½ cup white wine
1 cup Colby-jack cheese, grated
4 cups California Mix, steamed according to package directions
Melt the butter with the splash of olive oil and sauté the celery and onion in it until they are soft. You don’t want them to get brown. Add the cream of potato soup and the milk. The best tool for mixing this is a whisk.
Next, add in the grated cheese until it’s smooth and creamy and then all the white wine.
After this, all you have to do is add in the steamed vegetables.
Let simmer for at least ten to fifteen minutes up to thirty minutes – however long you need to prepare the rest of your meal. Serve garnished with more grated cheese and a piece of crusty bread. Bon appetite!
This recipe keeps well – I put it in a container and reheated it the next day and thought it was even better! So if you want to make it ahead and perhaps serve it in a bread bowl or take it to a holiday meal, this would work out just fine. Quick and easy and yummy too! Pure magic!