One of the best ways to save money on your grocery bill is to make things from scratch.
I love doing this! Not only does it save money, but it also allows you to control the quality of ingredients you are using.
Making your own cream condensed soup is SO super easy (and cheap!) that you may never buy the canned stuff again.
Whether you are avoiding a bunch of sketchy ingredients you cannot pronounce, or if you want to skip the extra trip to the store…this is a fantastic substitute for condensed cream soup. I have tried it in just about every recipe that I previous used canned condensed soup in. And it works great!
With the holidays just around the corner, this would be a great recipe to keep in your arsenal. And it comes together with just a few simple ingredients that you probably already have on hand.
You could make this even better by using homemade chicken stock. But boxed (or canned) stock or broth will work just fine too - whatever you have on hand!
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- ½ cup chicken stock or broth
- ½ cup milk, any type (I am using 1%)
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- In a small sauce pan, melt butter over medium low heat.
- Add flour to the pan, and whisk together to make a roux (about 1 to 1.5 minutes)
- Add the chicken broth and milk, and whisk together to smooth out the lumps.
- Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes.
- Remove from heat and use as you would a regular can of condensed soup.
I hope you enjoy this recipe! Check out more of my recipes here.