LEFTOVER MASHED POTATO SOUP
Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy!
Provided by PalatablePastime
Categories Pork
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
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 BAKED POTATO SOUP
Steps:
- In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
- In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
- Ladle into bowls and garnish with chives.
LEFTOVER HAM AND POTATO SOUP RECIPE
Leftover Ham and Potato Soup is an easy and delicious way to use up leftover ham and potatoes to make a creamy, comforting fall or winter soup.
Provided by Michele @ Flavor Mosaic
Categories Soup
Time 1h
Number Of Ingredients 15
Steps:
- In a dutch oven or large pot, over medium-high heat, melt butter.
- Add onion, celery, carrots, and ham; cook for approximately 5 minutes, or until onion is soft and ham begins to brown.
- Stir in minced garlic and cook for about a minute.
- Add flour and stir for about a minute, or until well blended.
- Add broth and stir; let cook until thickened and bubbly.
- Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes are tender.
- Add cream (or milk), red pepper flakes (if desired), and black pepper; cook for 2 minutes.
- Stir in cheese and sour cream until well blended.
- Garnish with sour cream, cheese, and chopped ham.
Nutrition Facts : Calories 482 kcal, Carbohydrate 25 g, Protein 15 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 124 mg, Sodium 3495 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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.
LIFE-CHANGING LEFTOVER MASHED POTATO SOUP
Steps:
- Add butter to a large stock pot over medium heat. Sprinkle in flour once butter has melted. Stir well. Slowly whisk milk into flour, stirring frequently until thickened.
- Whisk broth into flour mixture, stirring frequently. Bring mixture to a simmer. Add mashed potatoes, ¾ cup cheese, sea salt and pepper.
- Stir until thickened, cheese is melted, and the soup is warmed. If the soup is too thick, use an immersion blender to blend everything together or add another splash of broth or milk.
- Divide soup into bowls and garnish with sour cream, remaining cheddar cheese, green onions, and bacon crumbles. Enjoy!
CREAMY POTATO SOUP RECIPE
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
- Peel the carrots and dice about the same size as the potatoes. Add to the pot.
- Smash and mince 1 clove of garlic and add to the pot.
- Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
- Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
- Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
- Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
- Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
- Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
- Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
- Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
Nutrition Facts : Calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
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
LEFTOVER MASHED POTATO SOUP
Steps:
- Into a medium size pot add prepared mashed potatoes, vegan chicken broth, broccoli, carrots, ground black pepper, and vegan cheddar cheese.
- Bring to a boil then reduce heat to low. Simmer, uncovered, 20 minutes, or until soup is heated through. Adjust seasoning to taste.
- Serve warm.
Nutrition Facts : Calories 435 kcal, Carbohydrate 72 g, Protein 9 g, Fat 13 g, SaturatedFat 4 g, Sodium 1597 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Mix egg, cheese, and chives in a bowl.
- Stir in mashed potatoes and flour.
- Shape into patties.
- Dredge in flour , fry for 3 minutes on each side.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
POTATO SOUP FROM LEFTOVERS
After New Year's dinner, as I was putting away food, I noticed about 2 cups of scalloped potatoes, and almost threw them out. WAIT! I thought, what can I use those in? Potato soup! So right there, instead of putting them in plastic-ware, I dumped them into a small soup pot and added these other ingredients, and Voilà! Potato...
Provided by Susan Feliciano
Categories Cream Soups
Time 20m
Number Of Ingredients 7
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.
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MASHED POTATO SOUP | THE FOOD CAFE | JUST SAY YUM
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Cuisine AmericanTotal Time 20 minsCategory Main CourseCalories 246 per serving
- In a large frying pan cook bacon until crisp then add in the chopped chives and mix to combine. Drain the bacon grease reserving 1 tablespoon for soup and place on a plate lined with a paper towel and set aside.
- Next, in a large pot over medium high heat add butter and allow to melt. Pour in chopped onion and cook until just tender, about 2-3 minutes. Add in chicken broth, corn (drained), reserved bacon grease, and chicken. Bring to a boil then reduce heat and simmer.
- Add in milk and mashed potatoes and stir until combined. Continue to simmer until heated through, season with salt and pepper to taste. Top with cooked bacon/chive mixture, and shredded cheese. Serve and enjoy.
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5/5 (2)Total Time 55 minsCategory SoupCalories 321 per serving
- Prepare the ingredients first: peel and dice potatoes, onions, carrots, ham, and celery and measure the rest of the ingredients.
- Preheat a large Dutch oven or another soup pot over medium heat and add oil. Add onions, celery, and carrots to the pot and sauté until softened.
LOADED LEFTOVER BAKED POTATO SOUP - HAPPY MOTHERING
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- In a large stockpot, melt butter over medium heat, then add minced onion and garlic and cook until soft.
- Add potatoes, and mash them so that about half of the potatoes are crushed, but there are still some chunks left.
EASY LOADED LEFTOVER MASHED POTATO SOUP
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Reviews 6Servings 8Cuisine AmericanTotal Time 25 mins
10 BEST LEFTOVER BAKED POTATO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-05-27Category Recipe Roundup
- Twice-Baked Potatoes. You can’t have a list of leftover baked potato recipes and not have twice-baked potatoes on it. This recipe is an excellent one for twice-baked potatoes.
- Twice-Baked Potato Casserole. You’ve probably had twice-baked potatoes a few times in your life, but have you ever tried twice-baked potato casserole?
- Twice-Baked Breakfast Potatoes. This final twice-baked potato recipe is a great one if you’re looking for a warm, savory breakfast option. It’s pretty similar to the first recipe for twice-baked potatoes on the list, but you’ll add eggs to these potatoes.
- Italian Baked Potato Wedges. If you love potato wedges but have never been able to make them exactly right, try this recipe. Other than the leftover potatoes and some salt and pepper, all you’ll need is oil, garlic, and Italian seasoning.
- Baked Potato Salad. If you enjoy potato salad that has a lot of flavor, you’ll love this recipe. The potato salad takes about 25 minutes to make, and you can serve it warm or chill it in the fridge for later.
- Baked Potato Home Fries. Using seven ingredients and requiring only 20 minutes to cook, these home fries can be used as a side dish at dinner or as a savory start to the day.
- Baked Potato Egg Bowls. If you’re looking for something new for breakfast, try these baked potato egg bowls. They’re small, but they pack a double whammy punch of both protein and yumminess.
- Baked Potato Latkes. Latkes are fried potato pancakes, and if you’ve never had them, you’re missing out. With this recipe, you can make five latkes in 20 minutes.
- Baked Potato Soup. If you hadn’t noticed, baked potatoes pair exceptionally well with bacon, cheese, and chives. That’s why so many of these recipes, this one included, call for those ingredients.
- Leftover Baked Potato Heaven. Bacon drippings, Cotija and cheddar cheeses, potatoes, fresh cilantro, pickled jalapeno, and plenty of flavorful seasonings… Sounds like Heaven to me!
15 GENIUS IDEAS TO USE UP LEFTOVER SOUP | EAT THIS NOT THAT
From eatthis.com
2.3/5 (4)Published 2016-02-11Estimated Reading Time 9 mins
- Replace Water with Flavor. By adding chicken stock instead of water to cooking different grains like rice, or seeds like quinoa you give a dish a lot more dimension with a bolder flavor and a richer texture.
- Lighten Up Pasta Night. A light version of the beloved Alfredo sauce is super easy by simply ditching the heavy cream base and replacing it with 2% or nut milk instead.
- Cut the Fat. Lowering the fat content when sauteing vegetables is simple by replacing the oil with a vegetable broth and a great alternative to help you lose weight.
- Make Skinny Mashed Potatoes. Mash potatoes are comfort food royalty. They definitely taking the cake when it comes to choosing a heavy side dish loaded with creams and fats.
- Cook the Best Stuffing Ever. Stuffing is a perfect way to put leftover bread and leftover soup to its best use. Use a plain stock or an entire veggie soup to cover the stale bread cubes and cook for the same amount of time as usual.
- Make Oatmeal Savory. Oats are always a fun way to spice up the morning because there are so many sweet endless options. But, wait! Here's a way to eat your oats at night and not feel like you're just eating a sweet breakfast for dinner!
- Create a Low-Sugar Pizza Sauce. Pizza and pasta sauces bought from the grocery store are usually filled with fake sugars and processed preservatives. This is a little change up to your average pizza sauce that includes butternut squash and chicken broth with no tomatoes in sight so it's also completely nightshade free, just like Gisele and Tom would prefer (no inflammation here)!
- Make a Lean Casserole. Casseroles are the go-to whenever there are any leftovers in the fridge. With casseroles, you can take just about anything you have left from the past week's dinners and turn them into a new meal (even soup).
- BURGERS! Make a deconstructed burger by adding some beef or turkey to your leftover minestrone, vegetable or bean soups. You can add spices and top with a few crushed croutons too.
- Make a Light Version of an Old Fave. Use our potato soup recipe to make a lightened-up hearty Polish dumpling dish. This food is more commonly known as the Pierogi, which is normally filled with a lot of fatty sour cream.
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