Leftover Scalloped Potato Soup Recipes

POTATO SOUP FROM LEFTOVERS

Steps:

• 1. Dice up any large pieces of potatoes and place them in a pot with the cream and milk. Heat gently over medium heat, stirring. Add onion, cover, and simmer gently until onion softens, total time about 5 minutes.
• 2. Sprinkle in cheese and stir until it melts away. Then turn off heat and stir in sour cream. Taste and season with salt and pepper to your liking. Add butter if desired.
• 3. Serve immediately, or place in refrigerator container to use the next day. To reheat, place over low heat and stir until just serving temperature. Serve topped with sliced scallions and/or grated cheese and bacon bits.

BROCCOLI AND LEFTOVER MASHED POTATO SOUP

Steps:

• Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
• While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
• Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.