Things you can do with leftover mashed potatoes: 1. Reheat them as mashed potatoes. 2. Make latkes. 3. Make perogies. 4. Make this soup.
I actually made perogies right before this soup. Traveling over Thanksgiving deprived me of the typical leftovers, so I made mashed potatoes just for making dumplings. But then I didn’t use all the leftover potatoes for perogies, and I was left with leftovers of my leftover potatoes. Oye.
I searched my brain for “other things you can do with leftover potatoes” and then I remembered. Jim’s mom told me he loves potato cheddar soup, so I thought I’d try it just for him. I wish I had videoed the recipe, but I was also shoving a perogi in my mouth while making it, and my filming hand is also my perogi-eating hand.
Jane (Jim’s mom) had shown me a recipe she used based on Ruby Tuesday’s potato cheese soup and she shared a secret ingredient that I’m about to share with you. Well, a version of it. Actually, I’ll let suspense build…
To describe this soup to you, I’d say it’s balanced: creamy, salty, savory, and a little tangy. It’s a very cozy, comforting food, excellent for when it’s cold outside and you just want cheesy carbs. Actually, I won’t pretend. I want that regardless of the weather.
Potato Cheddar Soup Recipe
Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
2 tbsp butter
1/2 tbsp tbsp flour
3 cups of milk, divided
8 oz of sharp cheddar cheese (set aside a small amount for garnishing)
2 tsp Better than Bullion Chicken Base
2 1/2 cups leftover mashed potatoes, cold
1 tsp apple cider vinegar (aka: secret ingredient)
Instructions
1. In a medium pot on medium-low heat, melt butter. When sizzling, add flour and whisk into clumps.
2. Slowly add 1 cup of milk.
3. Mix in cheddar and continue whisking. Do not allow to boil! Should be thick and cheesy.
4. Spoon in Better than Bullion and whisk to incorporate.
5. Add the rest of the milk and the mashed potatoes, whisking the potatoes so the chunks are quite small.
6. Bring to a simmer, but do not boil!!
7. Add in the vinegar and give it one last taste. Adjust with salt if necessary.
8. Serve with sour cream, cheddar, green onions, and bacon.
