Friday, November 9, 2012

Leftover Potatoes? Try Mashed Potato Soup

From the kitchen of One Perfect Bite...This is a wonderfully easy way to use the last of the holiday mashed potatoes. I hesitate to call this a recipe because I've kept the ingredients list so simple. Take a quick peek and you'll see what I mean. You can obviously expand this base with bacon, other types of cheese and heavy cream if you want a richer soup. I do have  a few cautions that I'd like to share with you. Do not salt this soup until you taste it. The potatoes have already been salted, there is some salt in the broth and the Parmesan cheese contributes still more to the pot. Proceed with caution. Most recipes that use hard grating cheeses don't tell you the method that should be used to obtain the correct quantity. Unless specifically told otherwise, it is best to use the small holes of a box grater when accurate measurement is required. This is a nice soup for cooler winter nights and leftovers can be frozen. I hope you'll give this recipe  a try. While I've made significant changes, the inspiration for this soup was Julia Child's Potage Parmentier. Here's how this version of the soup is made.

Leftover Mashed Potato Soup...from the kitchen of One Perfect Bite

2 cups chopped leeks (white and tender green)
4 cups low-sodium chicken or vegetable broth
3 cups leftover (seasoned) mashed potatoes
1/2 cup (1-oz.) finely grated Parmesan cheese
1/2 to 1 cup whole milk or buttermilk
1/4 teaspoon pepper
Salt to taste
1/4 cup finely chopped parsley or snipped chives


Combine chopped leeks and chicken broth in a large saucepan. Bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes. Transfer mixture to a blender jar to puree, or use an immersion blender and puree in place. Add potatoes to stock and stir to blend. Add milk and pepper and fold in cheese. Adjust salt to taste. Simmer for 15 minutes longer. Ladle soup into bowls and garnish with chopped parsley or snipped chives. Serve hot. Yield: 6 servings.

One Year Ago Today: Glazed Ham Steak a la Jacques Pepin

Two Years Ago Today: Manhattan Clam Chowder

Three Years Ago Today: Chicken with Morels


Katarina said...

Sounds like a good way to use leftover potatoes! I made recently flatbread of leftover potatoes! Have a great weekend!

Sutapa said... this mashed potato soup.
Happy weekend!:)

StephenC said...

This is simple (and obviously delicious) enough to cook a big baking potato in the microwave to make it. You'll still be eating in 20-30 minutes.

Tanna said...

Sounds like a wonderful use of leftover mashed potatoes... and, comfort on a cool evening. blessings ~ tanna

Unknown said...

I've made lots of potato soups before, but never with mashed! I must go make mashed potatoes, just so I can try this!! YUM!!

Unknown said...

What a great idea! I'm actually make mashed potatoes for dinner tonight we may be eating soup tomorrow!

matmedmera said...

Nice.I like create with leftover potatoes too.

Diane said...

Interesting idea, I often have left over potatoes, I always cook too many. Now I will cook even more so I can have lots of soup. Thanks for this one. Diane. Have a good weekend.

Priya Suresh said...

Thats a fabulous leftover magic,loving this yummy soup.

grubarazzi said...

This looks absolutely comforting and delicious. I suppose we could do this with sweet potatoes too!

T.W. Barritt at Culinary Types said...

The flavors of potato, cheese and buttermilk sounds pretty heavenly!

Choc Chip Uru @ Go Bake Yourself said...

You are a genius, we always have too much mashed potato :D

Choc Chip Uru

Big Dude said...

Sounds really good Mary - somewhat like a warm Vichyssoise.

Cindy said...

I shouldn't visit your blog when I'm hungry! This soup looks like comfort food to me. I'll make it the day after Thanksgiving!
I love your blog!

Lemon Verbena Lady said...

I'm sure I have said this to you before, Mary that I must have Irish in my ancestry. Love potatoes in any form. Maybe that's why I love Causa so much! Thanks for sharing this soup recipe. My favorite time of the year. xxoo Nancy

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