I recently had mashed potato soup at a local eatery and wanted to recreate it at home. I loved the restaurant’s tart cheesiness of its soup. Instead of asking for the recipe, I decided to guess it out at home. This is what I like to do for fun. Yep. Weird.
I think the only difference might be the mirepoix instead of just onions and the use of regular pepper instead of white pepper (if I had to guess… And I did). I used the mirepoix because I wanted to add some additional vegetables hidden for the kids. And I wanted a deeper depth of flavor.
When I announced my intentions of taking my mashed potatoes and making a soup with the leftovers, my husband and son were aghast. They were coveting those mashed potatoes in all their decadent leftover glory. I do make some mean mashed potatoes, if I do say so myself, and they are so incredibly easy. I do not buy into that whole ricer theory or grating. Just mix the darn things and be done with it. ; ).
Mashed potato tip: After you add your cut potatoes to your pot of cold water: Bring them to a boil and then set your timer for twenty three minutes. Not twenty two. Not twenty four. Twenty three. Timing is key. Then immediately drain them. Return them to the pot and cook them for an additional minute, while stirring, to get all of the extra water out. I feel very strongly about this. Who knew?
For this recipe I followed my mashed potato recipe, but I used 6 large baking potatoes. I doubled the butter and added 1/2 cup of sour cream, and a pinch more salt.
I set aside approximately 1 and 1/2 cups of cooked potatoes in a bowl before I made my mashed potatoes (I refrigerated them), because I knew I wanted yummy chunks of potatoes in my soup the next day.
Approximately 2 cups leftover Mashed potatoes
1 cup mirepoix (I get mine at Trader Joe’s)
1/2 tsp. dried mustard
3 cups shredded white cheddar cheese
1/2 stick butter
1/4 cup flour
5 cups chicken stock
1 1/2 cups cooked potato chunks set aside
1/8 tsp. ground pepper
1/2 tsp. salt
1/2 cup heavy whipping cream
I make a pound of bacon and serve the whole crispy slab with it
I add my bacon to the oven (recipe here) before any of the following steps, so it is cooking at the same time the soup is.
Melt butter on low heat. Add mirepoix. Sprinkle a little salt on this so it sweats out. Cook on medium low heat for 8 minutes until vegetables are tender and onions are clear.
Add flour. Stir continuously for two minutes.
Add chicken stock. Simmer for five minutes.
Blend with stick blender until all of the vegetables are pureed.
Add mashed potatoes
Whisk. This took me about three minutes.
Stir. One minute.
Stir. Two minutes.
Add reserved potato chunks and stir.
Heat up until hot.
Turn off stovetop.
Serve in individual bowls. Garnish with bacon, sour cream, and chives (if desired). Please be careful! This soup is so hot! I burned the roof of my mouth…badly. Patience has never been my virtue.
After my family ate their dinner, both my husband and son both declared this an excellent use of the leftover potatoes. They are all ready asking me to make it again. It was scrumptious. If I do say so myself. And I do. : )
So do my thighs.