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This recipe dirties a grand total of six dishes (four if you use the same spoon to stir and eat the soup, and eat out of the pot) and can use up virtually any leftover vegetables you have around the house. Pan fry fresh vegetables in step 4 and add fully cooked vegetables in step 6. Pre-cook your large tubers. I’ve listed my usual options, but the only limit is your imagination.
The soup gets its creaminess from the condensed soup, and yes, I know this is culinary cheating of the worst variety, but my kitchen is a lawless wasteland of frozen pizzas, store-bought pie crusts, and laziness.
Ingredients
- Meat, such as ham or bacon
- 1/2 yellow onion, diced
- A few cloves garlic
- 1/4 cup leeks, chopped
- 1 medium carrot, chopped
- 1 can (284 ml) condensed cream of potato soup
- 1 can (284 ml) milk or water
- 1 cup frozen vegetables
- Olive oil for pan
- 1 tbsp total of herbs (I suggest thyme, parsley, and rosemary)
- Salt and pepper, to taste
- Shredded cheese and green onions for garnish
Instructions
- Heat up oil in a pot. Add meat and cook until done.
- Add the onions and cook until translucent.
- Add in garlic and leaks. Cook until leeks begin to soften, 5 or so minutes.
- Add in carrots and any other fresh vegetables you are using. Cook for another 5 to 7 minutes, stirring occasionally.
- Add in the condensed soup. Slowly add in the milk/water, stirring until combined. Bring up to a boil. If using pre-cooked meat, add now.
- Add in frozen vegetables, salt and pepper, and herbs. Add more milk/water if too thick. Let simmer for about 5 minutes, or until frozen vegetables are done.
- Consume with well-buttered bread or bread-like product. This step is non-optional.
Image: Jessica Barclay/The Cascade
