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Mashed Potato Soup

De.Ma.Cuisine's picture
Ingredients
  Carrot 1 Medium
  Turnip 1 Medium
  Radish 1 Medium
  Potato 4 Cup (64 tbs)
  Garlic clove 2 Medium
  Onion 3 Small
  Fresh spinach 2 Cup (32 tbs)
  Sweet potato 1 Medium
  Vegetable stock 4 Cup (64 tbs)
  Milk 2 Cup (32 tbs)
  Nutmeg 1⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon
  Thyme 2 Teaspoon
  Oregano 1 Teaspoon
  Chili powder 2 Teaspoon
  Paprika 2 Teaspoon
  Apple cider vinegar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon (to taste)
  Pepper 1⁄2 Teaspoon (to taste)
  Cheddar cheese 1 Cup (16 tbs)
  Olive oil 4 Teaspoon
Directions

MAKING
1. Heat soup pot, and add oil.
2. Add veggies (all but garlic), salt and pepper.
3. Stir.
4. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.
5. Add garlic and seasonings.
6. Cook 2-3 minutes.
7. Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan for2 minutes.
8. Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.
9. Remove from heat.
10. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).
11. Stir in cheese and remaining vinegar.
12. Taste and add more seasoning if needed.

SERVING
13. Serve with crostinis or crusty bread.

Notes
If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!

For more information, visit the blog entry Mashed Potato Soup.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Healthy
Servings: 
4
This "Mashed Potato Soup" is a great way to use up left over mashed potatoes. It features Carrot, Turnip, Radish, Mashed Potatoes (of course), Spinach, Sweet Potato, Cheddar Cheese, Parmesan Cheese, and Bari Organic Extra Virgin Olive Oil.

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