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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Leftover Mashed Potato Soup Recipe

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This recipe for Leftover Mashed Potato Soup is from Nancy White Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  

¼ cup Salted Butter
1 medium Onion, diced
2 tbsp. Unbleached All Purpose Flour
2 tsp. Mineral Salt
¼ tsp. Black Pepper
¼ tsp. Dried Parsley Flakes
2 cups Chicken Bone Broth
4 cups Leftover Mashed Potatoes
5 cups Whole Milk
2 cups Shredded Cheddar Cheese

Directions:
Directions:
Melt the butter in a large saucepan over medium heat. Add the onions and sauté, stirring frequently until the onions are soft and slightly browned, about 5 minutes.

Add the flour, salt, pepper, and parsley flakes. Whisk well, and cook, whisking nearly constantly, for about 2 minutes.

Slowly add the chicken broth, whisking as you pour it into the saucepan.

Increase the heat to medium-high heat and bring the mixture to a boil, stirring often. Let the mixture boil for about 2 minutes.

Reduce the heat to medium heat and add the leftover mashed potatoes. Break up the chunks of mashed potatoes using a potato masher or a fork.

Once the potatoes are combined, add the milk and stir well.

Once the milk is heated through and a soft simmer has begun, add in the cheddar cheese and stir until the cheese is completely melted.

Remove from the heat and serve with additional shredded cheddar cheese for topping.

Number Of Servings:
Number Of Servings:
6

 

 

 

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