What soup fits your current mood? With the days turning cooler, and the nights requiring sweaters, my mood requires warmth and comfort. So when I think Progresso soups, and I’m thinking of all the fresh ingredients in each one, I immediately turn to a heartier soup when the mood strikes. And strike it did.
It was a cold and wet evening and I wanted something quick and easy, but I didn’t just want a simple bowl of soup, though that works just fine for me most nights too. I decided that these Steak and Roasted Russet Potato Cups were the way to go, and they all started with a can of Progresso Rich & Hearty Steak and Roasted Russet Potato soup that I picked up at Walmart. We always buy extras because it is wonderful to have on hand for a soup and sandwich night, pulling dinner together quickly.
By the way, Walmart has the best selection of these soups in all the varieties! Just look at that selection!! 
Once we got back home, I knew exactly what I wanted to do with this soup. I had some leftover veggies, which I added to the soup along with a teaspoon of corn starch to thicken it up just a tiny bit. We threw in some rice for even more thickening and combined all of it into little puff pastry cups in a muffin tin. 
And at the end of it all, we had these delicious Steak and Roasted Russet Potato Cups that the family absolutely loved. They were such a simple weeknight dinner, thrown together fairly quickly and gobbled up at the end almost just as fast. The best part is that using Progresso soup is the perfect way to get creative in the kitchen and come up with simple, yet delicious meals- even on nights you just feel like soup. 
Are we ready to get started on these Steak and Roasted Russet Potato Cups?
Steak and Roasted Russet Potato Cups
Ingredients
- 1 can of Progresso Rich and Hearty Steak and Russet Roasted Potato Soup
- 1 teaspoon corn starch
- 1 cup of cooked rice
- 1/2 cup of cooked vegetables
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 puff pastry squares
Instructions
- Preheat oven to 400 degrees.
- Cut your puff pastry dough into 12 equal squares to fit inside the muffin tin (see photo) Fill muffin tin with puff pastry squares. Set aside.
- In a pot on the stove, combine the soup and the corn starch over medium heat.
- Add the cooked vegetables and cooked rice until soup is thickened. Add the salt and pepper to taste.
- Scoop the thickened mixture evenly into each puff pastry filled muffin cup.
- Bake for 9-12 minutes.
So what soup fits YOUR mood? Please tell me in the comments below!
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.
Nicole Cook is the owner/editor of Daily Dish Recipes, a lifestyle blog with an emphasis on food/cooking/cocktails and much more.
She calls the Midwest home – Missouri to be exact. Coffee is her go-to drink, music is her vice and she is endlessly tethered with devices to her online world. She loves all things planner, lives for her great big family and loves her pets endlessly!
Her motto in life: Live Simply, Dream Big, Be Grateful, Give Love, Laugh Lots. Always, always laugh lots.
Meagan
These look amazing. Looks like you could use them as a starter as well. Can’t wait to try them. Thanks for sharing!