We don’t have mashed potatoes at our house, but if you don’t have left over potatoes, you could whip up some instant.
Mashed Potato Cheese Soup
2 tablespoons butter
1 large shallot, finely chopped
1 large clove of garlic or two small, pressed
2 tablespoons all purpose flour
6 cups leftover mashed potatoes
2 cups chicken stock
3/4 cup half and half
8 ounces shredded extra sharp cheddar cheese
Salt and pepper to taste
Cooked Bacon and green onion for garnish, optional
In a large, heavy pot, melt butter over low heat. Add shallots and sauté until soft, about 4-5 minutes. Press garlic into mixture and sauté for another 30 seconds. Add flour and stir until fully combined.
Add potatoes and stir onion mixture until fully combined. Add chicken stock and cream and stir well. Heat soup through over med-low heat, about 10 minutes. Stir frequently. Add cheese and combine until melted. Season with salt and pepper. Garnish each bowl with cooked bacon and green onion if desired.
Note: Final seasoning of the soup will depend on how seasoned your mashed potatoes were from the start. Also, if soup is too thick, you can always thin with more chicken stock or half and half.
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Appreciate what you have.
Be thankful and stop complaining.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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