Give Classic Potato Dishes A Flavourful Twist With Canned Soup
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Probably one of the most flexible ingredients in the kitchen is the humble potato. They might be the centerpiece of a dish like a shepherd's pie or offer support in the form of roasted potatoes or simple fries to a juicy steak. They are equally at ease at roadside picnic tables or in Michelin Star restaurants. They are also greatly appreciated for breakfast, lunch, or dinner.

Potatoes are an excellent vegetable to experiment with because of their versatility. Even though each type of potato has a unique flavour and texture there is always room to play with it. Using a can of soup is one of the simplest ways to improve the flavour of dishes made with potatoes.

The flavours and spices of canned soup, ranging from simple stocks to creamy condensed varieties, are excellent additions to well-known potato dishes. Here are 7 creative ways to use canned soup to enhance your favourite potato meals.

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1. Cheddar Cheese Soup For Potato Casserole

Whenever it's chilly outside, go for a comfort food a potato casserole that uses cheddar cheese soup. Thinly slice potatoes. Finely chop some garlic and yellow onion and sauté them in an ovenproof dish. Add a few russet peeled and cubed potatoes. Cook until they start to take on some colour.

Pour a can of creamy cheese soup and garnish with cheese (cheddar is wonderful, or try jalapeño cheddar for a kick). Bake the potatoes at 350 degrees till almost fork-tender. Add crispy onions on top, then continue baking for a few more minutes to allow the cheese to melt and brown. Let the dish set for ten minutes and then serve.

2. Mushroom Soup For Potato Risotto

One of those recipes that intimidates home chefs is risotto, which is typically made with rice. But it can easily be made with potatoes. Additionally, they are a fantastic addition to a heavy winter dish like wild mushroom and potato risotto with cream of mushroom canned soup. Diced Yukon gold potatoes are cooked in a rich broth and topped with butter and shaved parmesan in place of the classic arborio rice. 

The method is similar to making traditional risotto. First, sear the potatoes to provide some colour before deglazing the pan with wine or dry vermouth. After the alcohol has evaporated, start pouring half a cup of the canned cream of mushroom soup at a time, and keep stirring until the liquid is absorbed. The soup can be thinned with either vegetable or chicken stock. Even while the cubes boil, the potatoes release their starch and turn creamy. It takes around 20 minutes to make, but before taking them off the heat, make sure the potatoes are in shape and soft. Season with crushed black pepper and fresh parsley. 

3. Garlic Soup For Hasselback Potato

Hasselback potatoes make the ideal foundation for any flavour. Everything from cheese to roasted garlic to fried sage is cradled in the wafer-thin potato slices held together by a small strip of skin at the bottom of the potato. However, try adding some creamy garlic soup between the slices for an enormous taste boost.

Like many potato recipes, it's all about technique. It is important to cut them down far enough to give potatoes their distinctive crispy-edged, scalloped appearance without breaking the skin that holds them together. After chopping the potatoes, put them in a dish and drizzle with oil. Put some salt and pepper on it and bake for thirty minutes at four-hundred and twenty-five degrees. Take out of the oven and carefully split the potato slices. Apply a thin layer of creamy garlic soup between each slice using a pastry brush. Don't add too much so that the potato is submerged in the soup.

4. Celery Soup For Scalloped Potatoes

A dish as simple as scalloped potatoes can be really sophisticated. Potatoes with thin slices are layered, and topped with cream, and the dish is baked until the potatoes are soft. Typically paired with fresh vegetables and lean proteins, the dish is simple yet hearty and simple.

To have something more robust and tasty that explodes with flavour on the palate, grab a can of creamy celery soup. Potatoes should be thinly sliced (mandolins make even slices easier) and shingled into a baking dish that has been coated with oil until they are about half an inch from the top. In a separate dish, whisk the cream of celery soup and half a can of milk. Pour the mixture into the potatoes. Bake at 350 degrees for about 30 minutes or until the potatoes are cooked. The exact amount of time will depend on the thickness of the potatoes and the size of the baking dish.

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5. Spinach Soup For Potato Gratin

The delightfully simple combination of potatoes, cheese, and cream is known as potato gratin. Making and serving this dish is so fulfilling that it frequently ends up being the centerpiece of the dinner. However, using cream of spinach soup and fresh spinach would improve it even further.

For an ideal texture, use russet potatoes. Thinly slice two and a half pounds of potatoes and season with salt and pepper to fit into a two-quart baking dish. Add a teaspoon of nutmeg to the cream of spinach soup after diluting it with enough whole milk to make two and one-by-four cups. Grate a cup of parmesan cheese. Set the oven to 350 degrees Fahrenheit and grease the baking dish.

Potatoes should be arranged in a baking dish so that the sides overlap. Add a thin layer of fresh spinach leaves on top, followed by one-fourth of the liquid and one-fourth of the cheese. After adding more layers and covering it with soup, bake the dish uncovered for an hour. When a fork can easily pierce the potatoes, the dish is done. 

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6. Chicken Soup For Mashed Potatoes

The basic components of classic mashed potatoes aren't wonderful enough the way they are. However, flavour is always welcome, and adding cream chicken is an easy solution that not only offers a give a boost to the flavour. It also removes the requirement for milk, cream, or butter, regardless of how thick or fluffy you want the mash.

While mashing the potatoes, directly add a tablespoon of condensed cream to the chicken soup. Depending on the desired consistency, a small amount of heated milk might be necessary or hot stock along with the soup. Do not overmash the potatoes, as this may break up the starch granules and make the potatoes sticky. This might be disastrous when mixed with the thickening ingredients in a cream soup. Sprinkle cracked black pepper and taste and adjust the spice as needed. 

7. Corn Soup For A Hot Dish

Originating in the Upper Midwest of the United States, most prominently in Minnesota and North Dakota, hotdish is cooked and served in a single dish and consists of a casserole underneath a comforting layer of tater tots. Traditionally, hotdish uses canned or frozen vegetables bound together with a creamed soup and baked until the filling is bubbling and the tots are crispy. 

For a twist on chicken pot pie, open a can of creamy corn soup and add chopped rotisserie chicken, peas, corn, and green beans. Other sour versions, including bratwurst, potatoes, and frozen green beans mixed with a creamy can of cheese soup, also work well. For a very fulfilling burger hotdish, use cream of mushroom soup with browned ground beef and a bag of frozen mixed veggies. When serving, scatter some crispy onions over the top.

Potato is an extremely versatile vegetable, so it becomes easier to play with it. Now, easily increase the flavour of a simple potato dish by just adding a can of soup to it. Enjoy these warm, creamy, flavourful dishes on a chilly night.