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.
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 |
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.
Serving size
Calories 539Calories from Fat 195
% Daily Value*
Total Fat 22 g33.8%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 1319 mg54.96%
Total Carbohydrates 70 g23.3%
Dietary Fiber 12 g48%
Sugars 15 g
Protein 20 g40%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet