I am a person that keeps a well stock pantry. You never know what might happen. Packaged foods get a bad rap, but they keep well in a pantry and they will be a welcomed relief in a dire situation. I have had to use it on 2 occasions when work situations changed and I was so grateful I could rely on it.
I keep boxes of Betty Crocker Potatoes in my pantry and I had some that needed to be used. They aren’t may fav just to have as a side. I prefer to use fresh potatoes when possible, but again, in a different situation, I am sure my family would be great to have them. I also am one who does not like waste so I wanted to use these babies up.
I found a recipe to make soup using these potatoes. I thought it sounded like the perfect way to use them. It was a hit with the family. And I must say, I enjoyed it much more than the potatoes made straight from the box.
- 5 cups hot water
- 1 box (4.7 oz) Betty Crocker® Scalloped potatoes
- ½ teaspoon salt
- ⅔ cup sliced carrots
- ½ cup chopped onion
- 2 cups cubed cooked ham
- 4 cups milk
- shredded cheese for garnish (optional)
- In a stock pot, add water, potatoes from the box of Scalloped Potatoes (just potatoes), and salt and bring to boil. Boil for 20 minutes. Drain off water and return to heat.
- Stir in all remaining ingredients, including seasoning packed from the boxed potatoes. Bring to a boil, stirring occasionally.
- Reduce to a simmer. Simmer uncovered for 10-15 minutes until carrots are tender, stirring occasionally.
- Top with shredded cheese before serving if desired.
Recipe adapted from Oh My Sugar High.