Leftover Mashed Potato Soup With Corn And Poblanos Recipes

LEFTOVER MASHED POTATO SOUP

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.

LEFTOVER MASHED POTATO SOUP

Steps:

• Cook bacon, and set aside to crumble.
• In a large saucepan, cook onion in butter or dripping until softened.
• Add chopped mushrooms and cook until tender and onion is golden.
• Add chicken broth, salt, pepper, and paprika, stirring to mix.
• Blend in mashed potatoes, stirring until lumps are gone.
• Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
• Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.

LEFTOVER MASHED POTATO SOUP WITH BACON

Steps:

• Heat oil in pot on medium. Add onion and cook onions until glassy.
• Stir in milk.
• Mix in mashed potatoes, bacon bits and bouillon cube. Heat and continue stirring until mixed and lump free.
• Mix in cheese and serve.

LEFTOVER MASHED POTATO & CHEDDAR SOUP

Steps:

• Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.
• Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces - if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or - in the Freezer for up to 2-3 months.

FAST MASHED POTATO SOUP

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.

LEFTOVER MASHED POTATO SOUFFLé

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Beat the egg whites in a bowl until you can make peaks in them.
• Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
• Fold the egg whites into the potato mixture.
• Bake in a soufflé dish for 20 minutes or until lightly browned on top.
• Variations:.
• Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.