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
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
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
MICROWAVE-BAKED SMASHED POTATO SOUP
Potatoes get awesome baked potato flavor from a quick trip to the microwave. After that, they're smashed and loaded into a soup with bacon and cheese.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
- Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. chives for topping. Stir remaining bacon, cheese and chives into soup.
- Serve soup topped with reserved bacon, cheese, chives and sour cream.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 500 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 13 g
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.
CHEESY MASHED POTATO AND HAM SOUP
I freeze a couple cups leftover mashed potatoes from different meals each time to have for this soup! this is great without the ham, but I like to add it in, we love lots of spice so I add in 2 jalapeno peppers with the onions, but that is only optional, serve with crusty bread for a filling main meal ---- this soup is delicious, you know I wouldn't take the time to post anything that's not, so please enjoy! :)
Provided by Kittencalrecipezazz
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter in a large saucepan over medium heat; add in onion, garlic, thyme and chili powder; saute for about 3 minutes.
- Add in sliced mushrooms and saute until tender.
- Add in chicken broth and cooked ham; cook until heated through.
- Mix in mashed potatoes with a wooden spoon until smooth and no lumps remain; bring soup to a simmer over medium heat.
- If you find that the soup is too thick for your liking then add in more broth.
- Reduce heat to low and add in cheddar cheese until melted and smooth.
- Season with season salt and black pepper and add in more chili powder if desired.
- Mix in sour cream and table cream until heated through (DO NOT boil!).
- Ladle into bowls then sprinkle with chopped green onion and Parmesan cheese or grated cheddar cheese (if using).
Nutrition Facts : Calories 466.3, Fat 27.2, SaturatedFat 14.6, Cholesterol 95.9, Sodium 1098.1, Carbohydrate 30, Fiber 3, Sugar 4, Protein 25.4
BAKED POTATO SOUP
If we're being honest, a baked potato isn't really about the potato. It's about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn't skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings - including potato skins - are added. It's potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it's plenty hearty all on its own).
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there's not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
- Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
- As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
- Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you'd like a smooth soup. (Mash with a potato masher if you'd like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 49 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 27 grams, Sodium 1664 milligrams, Sugar 22 grams, TransFat 1 gram
INSTANT MASHED POTATO SOUP
Make and share this Instant Mashed Potato Soup recipe from Food.com.
Provided by AbsurdBookNerd
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, saute the green onion & garlic in butter over medium low heat.
- Add milk, salt, pepper and instant potato flakes.
- Heat to almost boiling, stirring constantly.
- Remove from heat.
- Garnish with shredded cheese.
CARAMELIZED ONION MASHED POTATO SOUP!
Combo of French onion soup and creamy potato soup. A nice use for leftover mashed potatoes is in this soup used to thicken and giving more creamy comfort without cream or flour. Recipe #203524 or Recipe #230921 can be followed for this soup for a different twist.
Provided by Rita1652
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil and butter in a large pot over medium high heat till it stops sizzling.
- Add onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 15 minutes. Add garlic cook 15 minutes. Add pepper, pepper flakes, bay leaf, thyme and sugar.
- Pour in sherry, deglazing pot and reduce for 1 minute.
- Add Broth and Worcestershire sauce.
- Bring to a boil lower heat to a simmer and cook for 10 more minutes.
- Add mashed potatoes stirring in till creamy smooth and heated throughout. Taste and adjust seasoning. Salt should wait till now because the mashed potatoes, broth and Worcestershire sauce all contain salt.
- Toast bread in oven and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions.
Nutrition Facts : Calories 517.9, Fat 22.8, SaturatedFat 10.2, Cholesterol 47.1, Sodium 640.1, Carbohydrate 48, Fiber 4.3, Sugar 9.9, Protein 13.7
LEFTOVER MASHED POTATO SOUP WITH CORN AND POBLANOS
How can you make a luscious, creamy potato soup in just 30 minutes? Leftover mashed potatoes! This comforting soup has a cooked-all-day flavor but comes together with minimal time and effort.
Provided by Valerie Bertinelli
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Warm the chicken broth in a small saucepan. Heat a large Dutch oven over medium heat. Add the butter and cook until melted, then add the onions, celery, poblanos, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables begin to soften and the onions are translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes.
- Raise the heat to high, add the chicken broth and bring to a simmer. Add the mashed potatoes and use a wooden spoon or a whisk to incorporate them into the broth. The potatoes should melt into the broth, leaving no lumps. Bring the mixture to a boil, then turn the heat down to low, cover and simmer for 10 minutes.
- Add the frozen corn and cook until the corn is heated through, about 2 minutes. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with chives.
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
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