How to Make Gourmet Campbell’s Soup


I have always been a huge fan of campbell’s soup. It was the first thing I learned to cook on my own as a child, and its always been my go to for a quick, cheap, easy meal. At around 100 calories per can, it doesn’t add to my waistline either!

Over the years I’ve come up with a few ways to doctor up the regular ol’ campbell’s recipes. Here are a few of my favourites!


  • 1 Can Campbell’s Cream of Potato
  • 1 cup of milk
  • 1/4 shredded cheddar cheese
  • 1 Tbsp bacon bits
  • Salt & Lots of Pepper
  • 1/tsp dill or dill pollen
  • 1 Tbsp Sour Cream as a garnish
  • 1 Tbsp freshly chopped scallions

Add everything together and heat till cheese is melted. Finish with a dollop of sour cream and fresh scallions.



I love this minestrone soup but I like a little more green. Jazz up this soup by adding using chicken stock instead of water and add about 2/3 of a cup (a handul) of chopped kale right to the hot soup in the pot. Cook down for about 5-6 minutes. You will have a delicious and healthy soup full of tons of vitamins and nutrients!





Make a quick corn chowder using Cream of Chicken Soup, one can of sweet corn (including the juice), and one chicken breast (cooked and cubed). Combine all the ingredients and use one can full of chicken stock instead of water. Be sure to add plenty of pepper and a little salt. A hearty meal in minutes! You could also do one can of cream of chicken and one can of cream of potato.




Harvest Orange Tomato is new on the Campbell’s scene but it has quickly become my favourite! It has the warm smooth comfort of tomato with a deeper more savory flavour. Use one can of chicken stock instead of water, and add 1/2 tsp of allspice, 1/2 teaspoon of pepper, and you’ve got a delicious fall soup! If you want to get really fancy add 8oz of frozen mashed butternut squash and melt it into the soup. It is to die for!

4 thoughts on “How to Make Gourmet Campbell’s Soup

  1. Sharon L. Smatusek Harris

    I love Chinese greens (very good for you, too). I take a can of Chicken Noodle soup and add spinach, sliced bok choy (I like Shanghai bok choy best), and/or shredded napa (or thinly sliced/shredded cabbage) along with chopped mushrooms and shaved carrots or parsnips and chopped green onion — use up those orphan veggies!


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