Almost Instant Cream Soup Recipe

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Almost Instant Cream Soup

Shiela Foreman


This our traditional Christmas Eve meal. Very good and extremely easy for those times when you are pinched for time. And you can adjust any of the canned cream soups to fit your taste, or to increase or decrease the amount. Add some hot cornbread or crusty bread for a wonderful meal!

pinch tips: How to Grease a Pan


6 to as many as you want


10 Min


30 Min


Stove Top


1 can(s)
cream of broccoli soup
1 can(s)
broccoli cheddar soup
1 can(s)
cream of potato soup
1 can(s)
cream of chicken soup
1 can(s)
cream style corn

Directions Step-By-Step

Empty soups and corn together in large saucepan. Fill the soup cans with milk and empty into pan. Mix well and heat over med to low heat, stirring often to prevent sticking. Simmer very slowly to blend flavors, stirring frequently. Serve hot and enjoy.
Cream of asparagus, onion, any flavor you like is good in the soup. You can use lowfat soups & milk, but I have found full fat makes a thicker, more robust soup. To reheat, heat very slowly over low heat. Heating too fast will cause soup to become very thin.
To increase number of servings, just increase the number of cans.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids