Transform leftover mashed potatoes into a creamy delight: how to make potato soup from scratch

Are you tired of the same old mashed potato leftovers? Transform them into a velvety, comforting potato soup with just a few simple steps. With this easy-to-follow guide, you’ll learn how to make potato soup from mashed potatoes, creating a delectable dish that will warm your soul and satisfy your taste buds.

Ingredients:

• 4 cups leftover mashed potatoes
• 4 cups chicken broth or vegetable broth
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1/2 cup heavy cream (optional)
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. Prep the Veggies: In a large pot or Dutch oven, sauté the onion, celery, and carrots in a drizzle of olive oil until softened.

2. Add the Mashed Potatoes: Stir in the leftover mashed potatoes and cook for 2-3 minutes.

3. Pour in the Broth: Gradually add the chicken broth or vegetable broth, stirring constantly. Bring to a boil.

4. Simmer: Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.

5. Puree: Using an immersion blender or regular blender (in batches), puree the soup until smooth and creamy.

6. Season and Enhance: Stir in the heavy cream, if desired, and season with salt and black pepper to taste.

7. Garnish and Serve: Sprinkle with chopped fresh parsley and serve warm with crusty bread or crackers.

Variations:

• Cheesy Potato Soup: Add 1 cup of shredded cheddar cheese to the soup during the simmering process.
• Bacon Bits: Top the soup with crispy bacon bits for an extra savory touch.
• Roasted Red Pepper: Add 1 cup of roasted red peppers to the soup for a vibrant and sweet flavor.
• Creamy Leek Soup: Replace the celery and carrots with 1 cup of chopped leeks.
• Spicy Potato Soup: Add a pinch of cayenne pepper or red pepper flakes for a kick.

Tips:

• Use Fresh Mashed Potatoes: Leftover mashed potatoes from scratch will yield the best results. Avoid using boxed or instant mashed potatoes.
• Choose a Flavorful Broth: Chicken broth or vegetable broth with a rich flavor will enhance the soup.
• Don’t Overcook: Simmer the soup just until the vegetables are tender to prevent the potatoes from becoming mushy.
• Adjust the Consistency: If the soup is too thick, add more broth. If it’s too thin, simmer for longer to reduce.
• Freeze for Later: Potato soup freezes well for up to 3 months. Simply thaw and reheat when ready to serve.

The Perfect Pairing:

Potato soup is a versatile dish that pairs well with a variety of accompaniments. Here are a few suggestions:

• Crusty bread or crackers
• Green salad
• Grilled cheese sandwich
• Roasted vegetables
• Cornbread

Leftover Love:

Don’t let any leftover potato soup go to waste! Here are some creative ways to repurpose it:

• Potato Soup Shepherd’s Pie: Top a layer of cooked ground beef with potato soup and mashed potatoes. Bake until bubbly.
• Potato Soup Pizza: Spread potato soup over a pizza crust, top with your favorite toppings, and bake.
• Potato Soup Croquettes: Shape leftover potato soup into patties, coat in breadcrumbs, and fry until golden brown.
• Potato Soup Bread Bowl: Hollow out a small loaf of bread, fill it with potato soup, and bake until the bread is crispy.

What People Want to Know

Q: Can I use instant mashed potatoes?
A: No, instant mashed potatoes will not create the same creamy texture as fresh mashed potatoes.

Q: What if I don’t have heavy cream?
A: You can substitute milk or yogurt for the heavy cream.

Q: Can I make this soup dairy-free?
A: Yes, use vegetable broth and omit the heavy cream and butter.

Q: How long can I store potato soup in the refrigerator?
A: Potato soup will keep for up to 3 days in the refrigerator.

Q: Can I freeze potato soup?
A: Yes, potato soup can be frozen for up to 3 months. Thaw and reheat before serving.