Mashed Potato Soup
A basic follow on recipe. After making my Perogi’s last night, I had a fair amount of filling left. A good mixture of potatoes, leeks, onions and mushrooms, so off to the fridge to meld over night. I’ll take this, this afternoon evening, with some veggie, mushroom or chicken stock, add a bit of seasoning, some more cheese, and a touch more heavy cream for the smooth mouth feel, to generate a comfort food soup for dinner.
As I have an additional leek left over I’ll wash, chop finely, and sweat off to add a bit more body and texture to the soup.
Of course, I’ll serve with fresh bread and butter.
Mashed Potato Soup
Ingredients
- 2 tbsp Butter
- 1 ea Leek Washed, white and light green chopped
- 1 cup Mushrooms Washed, Diced
- 4 cup Stock Chicken, veggie, mushroom
- 1/4 tsp Black Pepper Fresh Ground
- 2 cups Mashies See my basic post
- 1/2 cup Chedder Cheese Grated
- Heavy Cream To consistancy
- Salt and Pepper To Taste
Instructions
- In a large saucepan, cook onion in butter until softened
- Add chopped mushrooms and cook until tender and onion is golden
- Add stock, salt, pepper, stir to mix
- Blend in mashed potatoes, stirring until lumps are gone
- Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth
- Mix in sour cream, and cream/half and half, stirring to heated through but not boiling
Notes
Nutrition
Filed
under: Basics, European, Follow On, Pub Food, Quick, Soup, Vegetarian
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