Every once and a while you can throw things in a pot, turn on the the heat, and hope for the best–and get it!
Here’s how we created our Yummy Potato Soup last night.
2 pounds baked potatoes (we had tiny Yukon golds that we scrubbed, poked, and microwaved)
1 can cream of chicken soup
Stir together the cream of chicken soup and 2 cans worth of milk over medium heat. Add peeled potatoes and stir/mash until the potatoes are the consistency you want. Heat thoroughly and you’re done! We served ours with shredded cheddar, crumbled bacon and sour cream.