They say that “Necessity is the mother of invention,” and such was the case with the Potato Soup I made last week! I had a LOT of leftover mashed potatoes that I wanted to use up, and the first thing that came to my mind was soup! I have a couple of Potato soup recipes that we love, but when you have red-skinned potatoes that are perfectly cooked, mashed and ready for use, it’s a sure-fire ingredient for a delicious soup and also a 30-Minute meal! Here’s how I made it:
3 Cups Leftover mashed potatoes (I used red-skinned potatoes with the skins on)
1/2 C Onion, diced
2 Tbl Butter
2 Cups Chicken broth
1/4 Cup milk
1 tsp salt
1/2 tsp pepper
1/2 Cup Grated cheddar Cheese
1/2 Cup light Sour cream
Crumbled Bacon bits
Chopped Green onions
In saucepan, melt butter. Saute’ onions until soft. Add chicken stock and milk. Blend in mashed potatoes and stir until smooth. If it seems too thick, add more broth. If it’s too thin, add more potatoes. Add seasonings. Add cheese and stir until melted. Remove from heat, add sour cream and stir until blended. Heat on stove just until warmed.
Spoon into bowls and top with bacon bits and green onions.
I don’t know about you, but I often get stumped about what to fix for lunch. This was a great entree for noon, and really took only a little more time than stirring water into a can of soup! I’m certain it was far better!
The next time you have extra mashed potatoes, don’t toss them – try this recipe instead! It’s so creamy and delicious you’ll want to make again again!
With love from my country kitchen,