Sunday, January 13, 2013

Au Gratin Potato Soup

2 boxes au gratin potatoes
2 boxes (8 cups) chicken broth or stock
3 tablespoons dried onions
1 tablespoon onion powder
2 cans cheddar cheese soup
2 cans cream of potato soup
1-2 cups milk (optional)
1 cup chopped, cooked ham
black pepper

In large pot, heat potatoes, broth, onions and onion powder. Bring to a boil. Cover and reduce heat. Cook for 20-25 minutes, or until potatoes are soft. Add cheddar cheese soup and cream of potato soup. Soup will be very thick at this point. You can thin it by adding 1 or 2 cups of milk, or as much as needed. Heat through. Add seasoning mix from potatoes. Add parsley, basil and pepper. Stir in ham. Stir and cook an additional 10 minutes.

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