Melissa’s Leftover Mashed Potato Soup!

Leftover mashed potatoes.  It happens!

What to do with them?  I have an awesome solution 😍

Make my leftover mashed potato soup!

So here’s how this became ‘a thing’.

I always have chicken soup stock on hand, and who doesn’t own herbs and spices?

I looked at my pot of cold, leftover mashed potatoes and thought to myself —- SOUP!!  I also had a few leftover cooked carrots so I tossed those in also which gave it this rich colouring.

1. Put leftover veggies (potatoes, carrots, cauliflower, squash, pumpkins, beets, onions — whatever you have on hand) into a pot and cover with chicken bone broth or stock.

2. Add seasonings of choice — garlic, onions, favourite herbs, cajun seasoning (great all-purpose blend that I use in most of my savoury meals), chives, leeks, turmeric, bit of curry if you like —

3. Simmer until all veggies are soft enough to mash or blend easily.  If you don’t already have an immersion blender, I highly urge you to invest in one!!

4. Blend down your veggies and stock until thick and creamy in consistency.

5. Add a bit of cream, milk, or my fave — nut milk (unsweetened almond or coconut — or combo of both) if desired.

6. ADD leftover cooked chicken (roast a whole chicken or pieces — make bone broth with the skeletal remains,  and keep some leftover meat on hand in the freezer for future meals!)

7. Salt and pepper.  Dig in!!

   Example photo of immersion blender.  All of these components come in handy for various tasks — worthy every penny!

   

    I use the immersion blender to cream soups.  The whipping attachment is great for eggs, salad dressings, etc.  The food processor works great for mincing veggies — and makes a great hummus!!!

    

   I hope you give this a try -- and get creative with your leftovers!!

   Melissa Hiller XO