They do. All you need to do is crush a clove of garlic and add a bit of salt and pepper and a stock cube if you must. If you can do that it means that you can cook something decent for your family. It just drives me mad when I see recipes with condensed bloody soup in them, its not necessary, it is as easy to do it properly.
I didn't mean to be a food fascist, I do eat the odd convenience product, I know what it is like to be wrecked and just want to shove something in the oven. But these cans of soup really irk me because they are just a result of excellent marketing by Campells (and it is a very American phenomenon that is taking hold over here) . And it really is so much nicer to make your own.
I just use a little bit of milk to add moisture (cream is too rich - barf). Salt & pepper, lots of thinly sliced onion (red onion if I'm in the mood), maybe some garlic and top with grated cheese for a bit of a crust. Yum.
Deffo cream not soup. Rub your baking dish with butter and a clove of garlic. Thinly slice potatoes and layer them with cream and grated gruyere, plus chopped garlic if liked and salt and pepper. End with more cream on top, then more gruyere and bake for at least an hour. Yum!
Another really easy version of this sort of flavour is to bake jacket potatoes, then scoop out the flesh and mix with grated cheese and sliced leeks that have been gently cooked in butter. Stuff it all back into the potato halves then bake until brown on top.
250ml each of milk and double cream in saucepan with 4 garlic cloves thinly sliced and 2 bay leaves, simmer for 5 mins, take out bay leaves, season with salt and pepper and a grating of nutmeg if feeling flash.
Pour over thinly sliced potatos bake in oven for approx 50 mins at 180, basically keep checking to see if theyre cooked by piercing with knife.
Add parsnips or celeriac to potatos for a bit of variety or use up the ones slowly wrinkling in veg box like me