Almost Instant Cream Soup
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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
How to Make Almost Instant Cream Soup
- 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.