Condensed soup offers many possibilities for the hurried cook. Sure it can make for a quick and easy dinner but that’s only half the potential of that little can. Many casserole and pie recipes call for a little soup to kickstart their creamy texture and rich flavor. But what about other dishes that could benefit from its savory magic?
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Spoiler alert: Almost any savory dish could use a little soup to kick up the umami richness. You could use canned soup in the batter for succulent fried chicken. Hell even some dessert dishes could use a splash of concentrated soup to give the mix an unexpected sweetness. Here we look beyond the usual suspects to give you unique ideas for using your favorite soups—from tomato to cream of mushroom—in a variety of recipes. With these cans on hand you can enrich rice add depth to pasta sauce smother your pork chops and even sneak a little vegetable sweetness into a cake.
As far as potato dishes go none offer the same elegance or sophistication as the delicately arranged and thinly sliced au gratin potato dish. But potatoes need plenty of salt and seasoning to avoid an overall bland flavor. Fortunately a 10.5 ounce can of condensed soup adds plenty of heartiness and creamy richness to the au gratin potato formula. Cream of mushroom soup is often used but cream of celery cream of chicken or even cream of broccoli would be nice additions here.
For some extra aromatic oomph mix in a pinch of garlic powder paprika or freshly cracked pepper and maybe a tablespoon or two of freshly chopped herbs (parsley would be especially nice). You’ll also want to add some dairy to thin out the thick condensed soup so consider mixing in whole milk half-and-half or heavy cream. The choice of potatoes should be pretty straightforward; choose a rich starchy one like russet or Yukon Gold as they’ll add their own starchiness to the sauce helping it thicken and cook evenly. Otherwise very little else is needed to pull this starchy casserole together.
