Have any of you made potato soup using stock, milk and left over mashed potatoes? I would love to hear about your recipes. Thank you. moderator's note: added a more descriptive title to topic
Try this one. Just substitute the leftover mashed potatos for the fresh ones. In fact I made a big pot of this for dinner tonight. 1/3 cup chopped onion 1/3 cup chopped celery 2 tablespoons butter or margerine 4 cups of diced peeled potatos 3 cups chicken broth 2 cups ( 8 oz. ) shredded cheddar cheese 2 cups milk 1/4 teaspoon pepper Dash paprika Seasoned croutons and minced fresh parsley In a large saucepan, saute onion and celery in butter until tender. Add potatos and broth; bring to a boil. Reduce heat and cover, then simmer for 10-15 minutes or until potatoes are tender. Puree in small batches until smooth and return to the pan. ( I just took a potato masher and squashed them, gives a thicker soup). Stir in the cheese, milk,pepper and paprika. Cook over low heat until cheese is melted. Garnish with croutons and parsely. Yeild: 8 servings. The next time I fix it, I am going to put some ham chunks in with it too!
You could also add some leeks and make potato and leek soup, i run mine through the blender when its done simmering, so your left over mashed potatoes would be great for that,
I like my potato soup a little chunky. But, to do what you want would be pretty easy. I'd saute whatever veggies I'd want for flavor in the bottom of a saucepan. I'd use butter and olive oil or a little bacon fat. To that I'd add some diced celery, onion, carrots and a clove of minced garlic. (Sometimes I add a little diced ham to my potato soup. I'd add it now and cook another three minutes to build flavor. If I wanted to "mash" those veggies I'd do it now with a potato masher, hand blender or a mash them against the side of the pan with a wooden spoon. Over low heat, I'd add the left over potatoes and milk alternately until I get the soup consistency I want. Be sure it's heated through and serve.
