Each and every time I end up with either no leftover mashed potatoes or about two cups of leftover mashed potatoes. I could never gauge how much mashed potatoes my family will eat. When I do have mashed potatoes leftover, no one really wants them the next day because they just do not re-heat to be the same consistency or texture – we are unfortunately very picky like that. Instead I use the leftovers to make vegetable and potato pancakes or potato soup. Potato soup is so creamy and satisfying and gives leftover mashed potatoes a new life!
Add some shrimp or fish, and you’ve got yourself a easy, short-cut version of chowder. You can find my recipe for creamy mashed potatoes here and my recipe for chowder here.
Potato Soup RECIPE
- 2 Tbsp. real butter
- 2 stalks of celery, washed and minced
- 1 small onion, diced
- 2 stalks green onions, sliced
- 1 clove of garlic, minced
- 1 Tbsp. flour
- 2 cups of vegetable broth
- 2.5 cups of mashed potatoes
- 1/2 cup milk
- 2 Tbsp. minced fresh dill
- salt to taste
- black pepper to taste
- Optional: cheddar cheese and freshly sliced green onions for garnish
1. In a medium-sized pot, melt the butter on medium-heat. Add the celery, green onions, onion, and garlic. Cook until onions and celery are soft and golden. Add the flour and stir until flour turns golden and is well incorporated.
2. Add the vegetable broth and bring the contents of the pot to a boil. Slowly incorporate the mashed potatoes. Add the milk and stir to combine. Bring the contents of the pot to a slow boil before turning off the stove.
3. Check seasoning. Add salt and freshly cracked black pepper as needed. Turn off the stove and add the dill. Serve warm.