Our fridge is overflowing with Thanksgiving leftovers! My mom made these great mashed potatoes, and yesterday I made potato pancakes with them. Today I decided to adventure into the soup arena. I love slightly chunky potato based soups, but they seem so out of reach because I’m too lazy to spend any amount of time peeling and dicing. Since the potatoes are already cooked, this recipe was all done in under an hour.
Here’s what you’ll need:
- 2 Tbsp olive oil
- 1 medium onion, chopped
- garlic (I used about 5 cloves), diced
- 4 cups vegetables, roughly chopped
- 2 1/2 cups broth (or water and bouillon)
- 2 cups leftover mashed potatoes
- 1/2 cup cream
- salt and pepper, to taste
- cheese, cheddar or Parmesan
I say 4 cups of vegetables, but it’s entirely up to you what you use. Bonus points are given for using up anything you have in your fridge, especially if it looks like an alien plant species.
A word of caution about the bouillon and added salt: I’m not sure how salty your potatoes started out, so you should be careful when adding these salty extras.
Heat the olive oil over medium heat. Add chopped onions and sauté until they turn translucent and start to brown just a bit. Add the garlic and cook for about a minute. Add chopped vegetables, broth/water and bouillon. Cover, and let simmer until the vegetables become tender. Stir in the mashed potatoes and cream. Reduce heat and simmer uncovered for about 20 minutes.
If you like chunky soup, it should be a good consistency. If you like your soup on the smoother side, use an immersion blender or hand potato masher until desired consistency. Serve into bowls and top with cheese. Add salt/pepper to taste. Makes about five servings.
How do you like to use your mashed potato, turkey, or other leftovers?