MASHED POTATO SOUP
Mashed Potato Soup is a great way to use up leftover mashed potatoes. This quick cooking soup comes together in 30 minutes with just 6 ingredients. Even better, your family will never know they are eating the leftover mashed potatoes!
Provided by Katie
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- In a large stock pot melt butter on medium heat.
- Then add in onion. Caramelize until golden brown mixing periodically, for 10 minutes.
- Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture.
- Pour the milk into the pot and stir for one minute.
- Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
- Ladle into bowls and top with dried parsley, shredded cheddar cheese, crumbled bacon, and cracked black pepper. Enjoy!
Nutrition Facts : ServingSize 0.75 c, Calories 278 kcal, Carbohydrate 45 g, Protein 12 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 254 mg, Fiber 3 g, Sugar 9 g
MASHED POTATO SOUP
Easy creamy textured potato and carrot soup. Simple and easy to prepare. This recipe is for a request for a lost recipe.
Provided by Steve P.
Categories Potato
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan cook the onion, celery, and carrot in butter over medium-low heat, stirring, until the vegetables are tender.
- Stir in the broth and rosemary, and bring to boiling.
- Whisk in the potatoes, a little at a time, bring the soup to a boil again, stirring, and add the vinegar, parsley, and season with salt and pepper to taste.
Nutrition Facts : Calories 195.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 17.9, Sodium 790.9, Carbohydrate 27.3, Fiber 3, Sugar 4.1, Protein 5.5
FAST MASHED POTATO SOUP
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
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
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
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
EASY MASHED POTATO SOUP
Number Of Ingredients 9
Steps:
- Prick potatoes all over with a fork; microwave on high until cooked through, turning once, 12 to 15 minutes total. Let cool slightly and scoop out flesh, discarding skins. Mash with a fork. In a large skillet, cook bacon until crisp, turning once, about 10 minutes total. Let cool, then crumble.
- Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes.
- Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional salt and pepper if desired. Divide among 6 soup bowls and sprinkle each with bacon and chives.
MASHED POTATO SOUP
This is my mom's recipe and a family favorite. Along with grilled cheese sandwiches, this chunky soup makes a quick lunch or dinner. - Jo Boring, Silver Lake, Indiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 16 servings (4 quarts).
Number Of Ingredients 9
Steps:
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cubed potatoes, water and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add milk, mashed potatoes, evaporated milk, salt and pepper. Heat through but do not boil.
Nutrition Facts :
EASY LEFTOVER MASHED POTATO SOUP
This recipe is so tasty and easy, you'll be making extra mashed potatoes just for the soup! If you don't have mashed potatoes, just dice up a potato into 1/4' cubes and cook for about 15 minutes.
Provided by Tom in Texas
Categories Potato
Time 15m
Yield 4 cups soup, 3 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over medium-low heat in a pot large enough to hold the soup.
- Add the minced onions and saute for a 3-4 minutes until the onions are soft and translucent.
- Add the remaining ingredients and simmer for about 10 minutes stirring occasionally.
- The soup will keep for a day or two in the fridge.
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