Campbells soup transformed!!!

I am super excited about this poor foodie's meal transformed! It's Sunday and I got up early to bring my husband and his tech team donuts from this amazing placed called Grandma's Bakery off of 61 in White Bear Lake (and of course I got myself one because I love me some donuts :) But after the wonderful sugary goodness wears off a few hours later I'm left to figure out what to feed my hard working husband for lunch that's going to give him a little more substance. My list...takes me to the soup in my cupboard!

My options are:
Cream of potato
Beef broth
Cream of mushroom

I choose cream of potato because it's cold out and I need to get us warmed up! I start it warming up in a pot....it does not look too great at this point but into the fridge I go to see what I can spruce it up with! I see my kraft cheese singles and I realize I could turn this into cheesy potato soup! I throw two slices into the pot and melt it up. At this point my soup is real thick so I add a little water to thin it out so it's nice and creamy but not too thick. Throw in a fresh garlic clove from my ever ready stash, add some parsley, salt, pepper, and it is smelling wonderful! Last but not least I decide to add just a little white onion (another staple that I always have in my fridge) which I finely diced and added to warm through as my soup sits on the stove. But what to have with this, now, delicious looking soup!? I go to the freezer and see the awesome twin fat french loaves I got for a $1.00 at Cub awhile back! Inspiration! I take it out, thaw it out in the microwave, and split it open. I put some butter in a little bowl, add a clove of fresh garlic :), toss in some dried basil (thanks Mark Shoberg!), a little salt and mix it all together. I spread the butter on top of the loaves and broil it in the oven for just a few moments. My soup is heated, my husband is home, the bread is sizzling in the oven, let's eat!

I am going to be honest, I was real proud of this poor foodie's meal! It was the bomb! Take your soup and transform it. It does not take much. So the next time you're shopping get those soups that don't look like much on their own. They are WAY cheaper then the fancy all prepared canned or frozen soups but it does NOT even compare to adding your own fresh ingredients. Play around! Chop up frozen vegetables to add. Throw in more herbs to layer the taste! Get some cooked chicken in their and taste it out! It's pretty fun.

Recipe:
For the soup
1 can cream of potato soup
1/2 c. water
2 American/Kraft cheese singles or even a little velveeta! 
1 Tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1 garlic clove

For the bread
loaf of french bread
4 Tbsp. butter softened
1 Tbsp. basil
1 garlic clove
pinch of salt

To start the soup pour it into a small sauce pan and begin warming through at medium heat. Add about a 1/2 c. of water. You can always add more later if you'd like the soup thinner. Throw in the two slices of Kraft/American singles and stir to melt evenly. Add in clove of crushed garlic, parsley, salt, and pepper. Finely chop one slice off of a white onion, add to the pot, and allow it to simmer and heat through. While the soup is simmering turn the oven to broil.

Cut the french loaf in half, if you're only making it for two people, and throw the other half back in the freezer for another meal! Then slice the long way and put bread face up on a baking sheet. Combine butter, basil, garlic clove, and salt and mix until thoroughly combined. Spread across both sides of bread and throw in the oven. Watch closely so it doesn't burn! Wait until sizzling and slightly burnt around edges.

Spoon up the hot soup, slice up the bread and eat well!