A can of creamy potato soup becomes dinner by cooking it down with butter and garlic, then finishing with fresh herbs and a drizzle of good oil. You get the comfort of the soup with the texture and warmth of a proper bowl.

Serves 2. 20 minutes, 15 at the stove.

About 1580 calories a serving, 100 g protein, 5 g carbohydrate, 126 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a medium pot over medium heat. Mince 2 garlic cloves and add them to the butter, stirring until fragrant, about 1 minute.
2. Pour the entire can of soup into the pot and stir to combine with the garlic butter. Bring to a simmer, stirring often, and let it cook down for 8 to 10 minutes until slightly thickened.10 min
3. Taste the soup and add salt and pepper as needed. Divide between two bowls, drizzle each with 1 teaspoon of good oil, tear a small handful of fresh parsley or chives over the top, and serve with bread or crackers.

Note Swap the fresh herbs for a pinch of cayenne or paprika if you prefer heat over brightness. Leftover soup keeps covered in the fridge for three days and reheats gently on the stovetop with a splash of water to loosen it. Serve with crusty bread, grilled cheese, or a simple green salad on the side.