The snow continues to fall outside as I blog about this warm bowl of potato soup. Now that we are living on the east coast we are getting a taste of what it really means to have a ‘snow day’. Rich, smooth and creamy, this is a perfect soup to make on a cold winter day. There are many soups that I enjoy but in my opinion none comfort me and warm me up like a hot bowl of this creamy potato soup. I often make this soup when I have mashed potato leftovers, it is not as labor intensive as having to make the mashed potatoes and then the soup – either way, you will find this soup is worth the effort and hits the spot.
creamy potato soup
Prep and Cook Time: 25 minutes / Serves 4
You will need 2 cups left-over mashed potatoes for this recipe.
2 cups mashed potatoes, leftover
2 cups chicken stock
1 4oz can green chile, chopped or (3 freshly roasted and peeled)
1 tablespoon extra virgin olive oil
3 tablespoon half and half
2 garlic cloves, crushed
1 small onion, diced
salt, to taste
pepper, to taste
1 tablespoon green onion, diced or 1/2 tsp chives, dried for garnish
In a large sauce pan over medium heat, saute extra virgin olive oil with the diced onions. Once the onions begin to soften add in the garlic and chopped green chile, continue to saute for another minute or so. Stir in the left over mashed potatoes and break them up by mashing them down with a wooden spoon in the pan. Add in 1 cup warmed chicken stock and stir to combine. The potatoes will begin to thin out and become more creamy. Raise the heat to medium high, add in the last cup of chicken stock and continue to stir occasionally. You may need to add more or less chicken stock as everyone’s desired consistency differs. Once you have the right consistency, lower the temperature to medium low and add in the half and half and the salt and pepper to taste. Allow the soup to simmer on low for 10 minutes, stirring occasionally. Serve immediately and garnish with freshly chopped green onion or dried chive.
You can also add in diced potato and corn to make a hearty soup.