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Clark Soup


Rate this recipe 1.5/5 (2 Votes)


  • ! box of scalloped potatoes
  • 1 onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 c frozen peas
  • 1 c frozen corn
  • 2 c milk
  • 4 c water more or less
  • 1 T butter
  • packet from the potatoes box
  • salt and pepper
  • 1 T oil


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly


Step 1

saute onions in oil with carrots and celery for 5 min

Step 2

In a big pot add water and milk, salt and pepper, heat to simmer.

Step 3

Add the rest of ingredients to the pot.
Bring to a boil, let boil for 10 minutes

Step 4

simmer for 10 or 15 minutes

Step 5


can be frozen. u can use different potato starters.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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