I love making soups this time of year... but I'm not a huge fan of all of the prep work that sometimes goes into them. I have a big bag of potatoes sitting in my pantry that I bought when they went on sale at the turn of the season but I haven't touched them.
Tonight I promised the hubs I'd make potato soup but between the homework and the baby and the fighting siblings I ran out of time to prepare enough potatoes for soup so...
a bag of diced potatoes for hash browns went into the pot instead along with
a box of chicken broth (I never buy it canned anymore)
a cup of milk with about a 1/4 cup of flour whisked together
once the broth and potatoes started to bubble I added the milk and then a little more as it thickened needed.
then I added about 8 ounces of white Velveeta cheese. (They just started selling it again where I live!)
Start to finish was less than 20 minutes, I served it with chicken fingers for a really satisfying dinner.
This soup definitely errs on the side of bland. It's wonderfully creamy and comforting but if you want to add some kick you could try adding some sharp white cheddar cheese, white queso dip or jalapeno velveeta. You could also try adding some minced onions or sausage to the potatoes at the beginning. For a meatless meal smash a can of white kidney beans and add it to the soup.