Mams Leftover Potato Soup Recipes

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LEFTOVER MASHED POTATO SOUP WITH CORN AND POBLANOS



Leftover Mashed Potato Soup with Corn and Poblanos image

How can you make a luscious, creamy potato soup in just 30 minutes? Leftover mashed potatoes! This comforting soup has a cooked-all-day flavor but comes together with minimal time and effort.

Provided by Valerie Bertinelli

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

3 cups low-sodium chicken broth
3 tablespoons unsalted butter
1 yellow onion, finely diced
3 celery stalks, finely chopped
2 poblano peppers, stems and seeds removed, finely chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, smashed and roughly chopped
4 cups leftover mashed potatoes (see Cook's Note)
2 cups frozen corn
Chopped chives, for garnish

Steps:

  • Warm the chicken broth in a small saucepan. Heat a large Dutch oven over medium heat. Add the butter and cook until melted, then add the onions, celery, poblanos, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables begin to soften and the onions are translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes.
  • Raise the heat to high, add the chicken broth and bring to a simmer. Add the mashed potatoes and use a wooden spoon or a whisk to incorporate them into the broth. The potatoes should melt into the broth, leaving no lumps. Bring the mixture to a boil, then turn the heat down to low, cover and simmer for 10 minutes.
  • Add the frozen corn and cook until the corn is heated through, about 2 minutes. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with chives.

FAST MASHED POTATO SOUP



Fast Mashed Potato Soup image

You won't recognize the leftover mashed potatoes in this excellent tasting soup from Dorothy Bateman of Carver, Massachusetts. "Topped with chives, it's especially good on chilly fall evenings, she notes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 8

1 tablespoon chopped onion
1 tablespoon butter
2 cups milk
1-1/2 cups mashed potatoes (prepared with milk and butter)
1/2 teaspoon salt, optional
1/8 teaspoon celery salt, optional
1/8 teaspoon pepper
1 tablespoon minced chives

Steps:

  • In a saucepan, saute onion in butter until tender. Add the milk, potatoes, salt and celery salt if desired and pepper; heat through. , Sprinkle with chives.

Nutrition Facts : Calories 192 calories, Fat 6g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 401mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

LEFTOVER MASHED POTATO SOUP



Leftover Mashed Potato Soup image

One Thanksgiving, I asked my son-in-law, who was visiting with our daughter and her family, to make the mashed potatoes. I neglected to say how much, and he ending up paring and cooking an entire 10-pound bag of Idaho russets. After they left, we had about six cups of leftover mashed potatoes I like potato soup, so I thought maybe I could turn the leftover mashed potatoes into soup.

Provided by Tom C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 12

¾ pound bacon
1 medium onion, diced
6 cups leftover mashed potatoes
1 (32 ounce) container chicken broth
2 pints half-and-half
2 (15.25 ounce) cans whole kernel corn, drained
2 tablespoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
1 tablespoon green hot pepper sauce
1 tablespoon ground paprika
1 tablespoon Worcestershire sauce
2 teaspoons ground black pepper
1 teaspoon red hot pepper sauce

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly thoroughly cooked but not crisp, about 8 minutes. Drain bacon slices on paper towels. Cut strips in half lengthwise, then chop into small pieces.
  • Leave 1 tablespoon bacon drippings in the skillet and reserve another tablespoon separately.
  • Saute onion in the bacon drippings over medium heat just until pieces start to turn brown, 5 to 7 minutes.
  • Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Mix in reserved bacon drippings plus corn, garlic and herb seasoning blend, green hot pepper sauce, paprika, Worcestershire sauce, pepper, and red hot pepper sauce. Add sauteed onion and chopped bacon; bring to a boil. Reduce heat and simmer for 30 minutes.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 45.6 g, Cholesterol 58.5 mg, Fat 19.4 g, Fiber 4.1 g, Protein 12.9 g, SaturatedFat 10 g, Sodium 1398 mg, Sugar 5.8 g

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