It’s a Two-Fer!

A few weeks ago, when I was casting about for something to have as our weekly meatless meal, I got the idea to make a Cream of Potato Soup from some leftover mashed potatoes. Soup and grilled cheese sandwiches sounded really yummy to me.

Potatoes have gotten a bad rap, bless their little eyes. 😉 Chris Voigt, head of the Washington State Potato Commission, got so fed up with all the trash talk about potatoes that he went on a potato-only diet for two months — and lost 21 pounds eating 20 potatoes a day!

So I started Googling for recipes as inspiration. But while I kept finding recipes that assured me that their Cream of Potato Soup made from leftover mashed potatoes was nice and light, they call contained lots of heavy cream, lots of butter, and other ingredients that made it too hearty of a soup, in my opinion, to be served along with a grilled cheese sandwich. They would no doubt make yummy main dish soups, but I was really wanting that grilled cheese sandwich to go along with it.

Mom, From Before I Was Born — Beautiful, Isn’t She?

But then, I remembered how my mom makes her Potato Soup, and I decided that the same kind of method would work with leftover mashed potatoes for Cream of Potato soup.

I grew up eating Mom’s Potato Soup. When I would be ill, especially with an upset stomach, she’d often make it for me as soon as I was able to attempt eating food.

With either soup, it’s easy to make as much or as little as you want, which is handy. Neither is a “measured” recipe — just cook everything in the proportions that you want!

So enjoy this “Two-Fer-One” blog entry 🙂 Either soup is so yummy, you’ll find yourself singing the Potato Song while it simmers on the stove. (Go on, take less than 180 seconds from your day and enjoy this video — it’ll bring a smile to your face!)

Missie’s Mom’s Potato Soup (Quantity depends upon the amount of potatoes you use)

  • Desired amount of potatoes, scrubbed well
  • Margarine or butter (just enough to sauté the celery and onion)
  • Desired amount of celery, thinly sliced
  • Desired amount of onion, chopped
  • Parsley (fresh or dried) to taste
  • Water (or chicken or vegetable broth)
  • Optional: Milk (1% or skim is fine; amount depends upon quantity of potatoes)
  • Salt and pepper to taste (I like to use coarse ground sea salt and coarse ground black pepper)
  1. Scrub the potatoes. Peel them, if desired — I leave the peel on and just cut away any unsavory-looking spots. Dice or cut into chunks (the smaller the dice, the faster the potatoes will cook).
  2. In a non-stick pan, melt a small amount of butter and sauté the onion and celery until it begins to soften.
  3. Add in potatoes and desired amount of water (or broth); bring to boil, then reduce to a simmer. Season to taste with salt and pepper. You can add in the parsley now or just before serving.
  4. Simmer, stirring occasionally, until potatoes are done.
  5. Pour some milk into each individual serving, if desired.
  6. Refrigerate leftovers.

Missie’s Cream of Potato Soup (Quantity depends upon the amount of leftover mashed potatoes you use)

  • Desired amount of leftover mashed potatoes
  • Margarine or butter (just enough to sauté the celery and onion)
  • Desired amount of celery, thinly sliced
  • Desired amount of onion, chopped
  • Parsley (fresh or dried) to taste
  • Water (or chicken or vegetable broth)
  • Optional: Milk (1% or skim is fine; amount depends upon quantity of potatoes)
  • Salt and pepper to taste (I like to use coarse ground sea salt and coarse ground black pepper)
  • Optional garnishes: sliced chives and/or green onion, shredded cheese, bacon crumbles, and/or reduced-fat sour cream
  1. In a non-stick pan, melt a small amount of butter and sauté the onion and celery until it begins to soften.
  2. Stir in leftover mashed potatoes and desired amount of water (or broth) and bring to a simmer. Don’t fret if it’s lumpy; as it heats through, the mashed potato will loosen up and the soup will smooth. Season to taste with salt and pepper. You can add in the parsley now or just before serving.
  3. Simmer until heated through.
  4. Pour some milk into each individual serving, if desired. Top each serving with optional garnishes, if desired.
  5. Refrigerate leftovers.
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About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Side Dish, Soup/Stew, Vegetarian/Meatless and tagged , , . Bookmark the permalink.

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