Are you wondering what to do with the cream of mushroom soup I posted last week? This recipe will do…
I created the original recipe one day when I needed something to eat, and my pantry & fridge were quite bare. I originally infused cream with onion, garlic & chipotle in adobo sauce just until hot & then strained the chunks out; then I mixed the cream with a can of condensed cream of mushroom soup and mixed it all with the potatoes & roasted them. It was an instant hit… I knew this was a recipe that I needed to find a non-dairy version for going forward; this is it…
Potatoes, washed & cubed (about 2 1/2 pounds – I didn’t peel my potatoes)
Cream of mushroom soup; recipe here
Hot & Smokey spice mix (1/4 cup +)
Wash & cube potatoes.
Mix hot and smokey into soup & pour over potatoes.
Roast in 350* oven for 1.5 to 2 hours. At 1 hour, remove from oven & stir potatoes; repeat again a half and hour later. If potatoes are done & soup is thick you are done. If the potatoes are still a little tough, stir & bake about a half an hour more.
Have you tried this recipe? What did you think? Did you change anything? Comment & let me know.