Mashed Potato Soup
This uses up a lot of leftovers. Leftover mashed potatoes, veggies, and bacon or sausage.
This uses up a lot of leftovers. Leftover mashed potatoes, veggies, and bacon or sausage.
- 3 cups mashed potatoes left over
- 2-3 cups milk, heavy cream or water it is up to you for calories. also the thickness. if you want it thicker use less. or more if you want soupy
- 2 cups veggies any and all left over that sound good to you
- 1/2-1 cup meat any work usually. i have used bacon, pepperoni, hamburger, deer and another time shredded beef tongue
- sprinkle green onions i put on top for garnish
- sprinkle cheese on top for garnish
- sprinkle tomato and garnish
- Carbohydrate 47.537 g
- Cholesterol 145.7645 mg
- Fat 39.25553 g
- Fiber 8.3987999663353 g
- Protein 14.74305 g
- Saturated Fat 23.845414 g
- Serving Size 1 1 Serving (452g)
- Sodium 738.9245 mg
- Sugar 39.1382000336647 g
- Trans Fat 2.46860950000001 g
- Calories 574 calories
Step-by-step
- Heat your liquid slowly stir in potatoes.
- Add other ingredients.
- Heat until hot.
- Garnish and serve.
- I like croutons on mine.
- Left over Garlic bread works good as that.
- This is a left over type of soup your meat
- And hard veggies should be precooked.
- I put the left overs in a freezer bag and place in the freezer until I have enough
Velvety starch suspended in dairy creates a rich, opaque broth that coats the back of a spoon with substantial weight. Transforming leftover starches and proteins into a cohesive potage requires understanding how different liquids alter viscosity. Whole milk delivers a lighter body while heavy cream yields a velvety mouthfeel, and adjusting the liquid ratio lets you dictate whether the final consistency resembles a thin chowder or a heavy bisque. When scaling this formula up for larger groups, maintain a strict ratio of three parts potato base to two parts liquid by volume to prevent the mixture from turning watery as it simmers. Whisking the cold potatoes into warm dairy rather than dumping them into boiling liquid prevents scorching at the bottom of the pot. Hard vegetables and proteins must be fully cooked before incorporation since the gentle heat of the soup will not cook raw ingredients through. Freezing this base works successfully if you omit dairy prior to storage, as milk solids separate and turn grainy during the thawing process. Reheat thawed portions gently over medium-low heat while whisking vigorously to re-emulsify any separated fats. Gaining control over variable leftovers means tasting the pot before serving to adjust salt levels, since different meat additions like bacon or pepperoni contribute varying degrees of sodium.
