3 cups(ish) mashed potatoes
1/2 white or yellow onion
2 carrots chopped
2 sticks celery chopped
1 cup cauliflower cut into pieces
2 cups chicken broth
1/4 cup milk (I used 2%)
1/2 cup shredded cheddar cheese
1 (8 ounce) package cream cheese, cut into chunks, room temperature
salt and pepper to taste
I used my new favorite food processor/blender, The Ninja Master Prep, to mince the carrots, celery, onion and cauliflower.
Pour the finely minced vegetable mixture into a large pot. Add chicken broth, milk and seasonings. Bring to a boil, then reduce heat and simmer. Slowly add the cheeses and the mashed potatoes, stirring frequently.
Simmer for approximately 10 more minutes, stirring frequently.
Serve with some warm bread. Ladel into bowls and garnish with more cheese or green onions.
Next time you have some leftover mashed potatoes, consider freezing them for soup later. Youfll be wasting less, and serving a wholesome and inexpensive meal to boot.
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