Augason Farms Creamy Potato Soup Mix Can

First, despite what another reviewer stated, this potato soup mix does NOT contain chicken or chicken broth as of this posting. The mix works just like the other dry potato soup mixes - boil water, add mix, heat for 15-20 minutes stirring regularly, let stand to thicken. It's great for camping, etc. The taste is as good as the big name mixes. Not bland straight. But you can easily build upon it - fresh potatoes and other veggies, cheese, bacon, etc. You could even switch out the water for various broths for additional flavors. Prepared per the label, it is a thick creamy soup. Increasing or decreasing the water amount will change that. After the 5 minute wait, it is fairly close to full consistency (and is still hot), but it will continue to thicken a bit more with a longer sit. You can easily make a few servings and refrigerate for quick microwavable meals. The price is good. And with the long shelf life, you can buy several when the price is right and just tuck them away for later.

I bought this once as an emergency supply food.... My family loved it so much I bought it at least 3 more times since! It makes for a great base. We have made creamy chicken and potato soup, Creamy Brocculi and potato soup, added cheese and herbs, Made it as instucted. The versatility really is limited to your ingenuity. The consistency is thick and creamy. Full of flavor. No complaints there. We get 4 to 5 big satisfying meals out of 1 can. Great value for the money. Very filling for the tummy and souls. I will be buying again and again and again.

This is a very delicious soup, one of my favorites, lots of it, a 1 gal. can gose a long way and it is fair priced too

I bought the cheddar broccoli soup. The soup it self was good but the broccoli bits were still hard for me to chew even after cooking it longer than they said so I had an epiphany. I shifted out with a fine mesh sifter All the broccoli bits threw them away now I make the soup different. I cook fresh broccoli separately in 4 cups of water. Once the broccoli is cooked. I drain it put it aside. I use the 4 cups of water that I cooked the broccoli in because that’s where all the nutrients are after cooking the broccoli and I use that to make the soup once the soup was made with the water from the broccoli. I add back the fresh broccoli and it is delicious. And nutritious and Ii dont throw the broccoli water away anymore. I get all the nutrients from it back try it. It works great and you can put as much broccoli in your as you like. If the soup is too thick, you can add more water. If it’s too thin, you can add a little cornstarch and water to thicken it up as much as you like use your imagination with the basis of the soup is great for experimenting with. it’s a great buy. I’ve been trying to get the corn chowder. But they have just discontinue it. I’m so sad. I would love to have tried that. Please bring the corn chowder back.

Very good tasting soup and easy to prepare. it really doesn't need anything else although u can add whatever else you like. it is thick and tastes just like potato soup. there are hard bits of potato too so you need to cook it a little bit loner to soften them up. i made it a daily breakfast for one week and i still have a lot left so it a very good value. very customizable and it is very hearty soup.

Great taste

I added a few of these cans to my emergency planning menu and shortly thereafter saw some reviews about using for clam chowder. Because it was on sale ($17.50/can vs. $35) and easily replaceable - I thought a good experiment might be in order. Thus far - I've made two batches of clam chowder - most of which I have divided and frozen for later use. For the first batch I made - I first sautéed in a large soup pot 1.c chopped onion, 1 c. chopped celery, minced garlic and olive oil for about 20 minutes, then added my water and whole milk in equal parts, then whisked in my August potato soup powder, and after the powder was fully mixed into the liquid - I added Snow's chopped and Snow's minced clams to the works. As the soup boiled - depending on consistency - I added a bit of Snow's Clam Juice (8 oz bottles) for better clam taste. The second time I made the soup - I sautéed the celery, onion and garlic in butter (not olive oil like I did for the first batch), then I added water and skim milk (vs. whole milk) in equal parts - but for this recipe I used 'clam base' (clam bouillon) instead of separate bottles of clam juice because I thought the clam flavoring in the broth needed to increase over the 1st batch I made. Because 'clam base' is a bit tough to find (Knorr sells by lots of 6-1 pound tubs) - I ended up using 'Assi Clam Soup Base' (Korean) that I found on Amazon for about $11. I only needed 3 tbsp from the 10.5 oz bag - (using a about half per instructions) since the Potato Soup already has salt in it. It worked like a charm. Both times - I used in total between 13-15 cups TOTAL liquid with 3.5 to 4 cups of soup powder. The first time I used about 1 cup celery and 1 cup onion - and the 2nd batch I increased the onion and celery because I like lots of stuff in my soup and because my 2nd batch was slightly larger. Same for the clams - I like clams in my chowder - so I used 3 (1st time)/4 cans (2nd time) of Snows chopped claims and 1 can minced clams for each batch. When cooling the soup afterwards in order to freeze or to serve later - make sure you keep stirring every 10-15 minutes or so until it is completely cool - or you will see a 'skin' form on the top. You can eat the 'skin' - but it doesn't present well if you are in to 'looks'. Regarding the Assi Clam Base - store the remaining base in a jar to keep it from getting hard. If you have an oxygen absorber (which all good prepares should have) - put one in the jar before sealing. Note: While the can says the soup is ready in 15 or so minutes - I let the soup simmer for over an hour to eliminate any chewiness from the potatoes. Just keep tasting along the way to check your content/taste/consistency. Now GO BUY SOME AND GET AN EXTRA CAN TO EXPIRAMENT!!!

I cooked up some chopped onion, colored peppers, potatoes, and corn, then made the soup w/extra water to dilute the sodium. Added dehydrated mixed vegs and a little bit of no-sodium chicken bouillon. Easy to customize.