November 04, 2011

All Mashed Up

Being southern through and through, a potato is something that just doesn't go to waste at our house.  While it doesn't happen often, on occassion there's an extra potato, hash brown, french fry or mashed goodness that isn't devoured and I try my darnedest to creatively use it in left overs.  This past weekend, I realized there was a tray of those short cut, prepared mashed potatoes (dread the thought) in my fridge that was just screaming to be repurposed.  With a few searches around the net, I used some creative licensing and my potatoes made their debute as soup!  I'm happy to report the steamy soup was totally yummy and well received.  Next time you want to give new life to mashed potatoes ... you just simply must try!
We dined on this with a big salad for dinner this weekend and it was delish!
Mashed Potato Soup
2 tblsp butter
1/2 large onion, chopped
1 med container fresh mushroom, chopped (about 1-2 cup)
2 can chicken broth (about 20-24 oz)
2 cups mashed potatoes (the prepared refrigerator kind work great - so do leftovers!)
3/4 cup cheddar cheese
4 scallions, chopped
1/4 c half and half
1/4 sour cream
crumbled bacon - optional
salt, pepper, garlic powder to taste
1.  Cook bacon (if using) and set aside)
2.  In a large saucepan, melt butter and saute onion until soft.
3.  Add mushrooms and continue to cook down until soft and cooked through.
4.  Add chicken broth, seasoning and stir to mix completely.
5.  Blend in mashed potatoes and stir until the lumps are gone.  Note - if the potatoes are cold, it will take a few minutes to come up to temperature and blend completely.
6.  Bring to a boil.  Stir in 1/2 of the scallions, 1/2 cup of cheese, sour cream and half and half. 
7.  Bring back up to temperature.  Garnish with remaining scallions, cheese and bacon.