Leftover Magic
It has been a while since I shared a recipe but this one, I assure you, is worth the wait. After a holiday dinner party I found myself with mounds of leftover mashed potatoes. As good as they are I could only eat so many in the following days. Being as thrifty as I am, I knew I would one day find a use for them so I froze the rest. And boy am I glad I did. Keep in mind that the mashed potatoes had butter, cream and a bit of sour cream it them.In a soup pot melt 3 tbsp of butter or (my preference) 1 tbsp of butter and a ΒΌ c of chicken stock.
Add and cook, stirring until tender but not browned 6 leeks (white part only). Then stir in 5 c chicken stock and 4 c of the above mashed potatoes.
With regular leek and potato soup you have to cook it until the potatoes are cook. With the leftover mashed (I just put the lot in from frozen) give it about a good 10 minute simmer. Puree the soup and season with salt and white pepper. If you find it a bit thick, thin it with a bit more stock.
Now that the cold weather is back, get outside for a nice walk or cross-country ski and then enjoy this divine soup!
posted by Robert Mitchell L.L. at
5:46 AM
2 Comments:
I was just thinking earlier this week how it had been forever since your last recipe. Not that I've ever made one of your recipes; I figure, why bother when you just make it anyways and I still get to try it. Just as I've done with this soup.
Readers: Trust me..... This is very yummy. I'm sure Robert will send some to you if you'ld like, jsut post your address. Lots left over in the freezer.
hi honey
Are your left overs taking over your time of blogging? surely the left overs are well past their due date....
love
the blue golden gal
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