Saturday, November 29, 2008

Mashed Potato Soup

Lots of leftover mashed potatoes from Thanksgiving or some other big meal? This soup is seriously a reason to make double a batch of the mashed spuds just to have the leftovers to make this. This is a stick-to-your-ribs type soup, so I won't shock you with nutritional values on this one, you'd rather not know, especially if you make your potatoes the full-fat way as I do mine. This got the double thumbs up from the husband as well, it's hearty and great with bread.

Mashed Potato Soup
Source: Rachel Ray (with my own adaptations)

Drizzle of EVOO - Extra Virgin Olive Oil (didn't use)
6 slices bacon, chopped (didn't use)
4 tablespoons butter
1 medium onion, chopped (used 1/2 an onion)
4 tablespoons flour
1 quart chicken stock (used low sodium, low fat)
2 cups leftover mashed potatoes
8 ounces shredded yellow cheddar cheese
Added 1 tsp or salt or so to taste
Added freshly ground black pepper to taste
Chopped chives, for garnish

In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.

Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about 5 minutes. Sprinkle flour into the pot and cook with a wooden spoon for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.

Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted.

Transfer to a serving bowl and garnish with the reserved bacon and chopped chives.

Serves: 4
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1 comment:

What's Cookin Chicago said...

What a great idea to use up mashed potatoes! Thanks so much for posting!