Things You’ll Need To Pull This Off:

• 1 package Bear Creek cheddar potato soup mix
• 3-4 cups of leftover smoked chicken
• 4 cups of chicken stock
• 3 cups of milk or half & half (half & half for a richer soup)
• 1 cup of water
• 1 potato
• 1 sweet potato
• Half an onion (use more if you like)
• 4 oz Sliced Baby Bella mushrooms (use more if you like)
• 1 tsp each Kosher salt and freshly ground black pepper
• 1 tsp Garlic powder
• 1 tsp Ground Ginger
• 1 tsp Ground Coriander
• 1 tsp Curry powder
• 1 tsp Roasted Ground Cumin
• 1 tsp Badia Sazon Complete Seasoning

The Process:

Cube up the Sweet potato and coat it with a little EVOO and season with Badia Sazon complete seasoning. Lay the cubes on a cookie sheet and roast in the oven until soft and golden brown. Coat the plain potato, and the onion with EVOO and season with Badia Sazon complete seasoning. Lay out on a cookie sheet and roast in the oven until soft and golden brown. Set all the potatoes and onion to the side.

Next, follow the directions on the package to make the soup, substituting the chicken stock milk and the one cup of water instead of the 8 cups of water the package calls for. Add in the salt, pepper, garlic, ginger, coriander, curry powder, and the cumin. Cook on low heat for 30 minutes.

Now add in the leftover smoked chicken, roasted potatoes and onions, and the mushrooms and continue to cook on low heat for an additional 15-20 minutes.