Roasted Potatoes

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.

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