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.
