Happy New Year to you all! It’s been some time since I blogged last, there are several reasons for that, (which I will not bore you with) needless to say, I am glad to be back at it once again.
Over the holiday’s I found myself with a refrigerator full of leftover food, so I experimented with different recipes using what I had available. Not everyone is a huge fan of leftovers, in fact, when I use the term “leftover” it has somewhat of a negative connotation. However, prepared food really isn’t a “leftover” when it is transformed into something else, right? I used last night’s turkey and mashed potatoes as the base for this hearty and comforting soup, and I have to say, there is nothing about it that tastes “leftover”.
This soup is one of my families favorites now, so I have a feeling I will be making it often over the next few months. Being a New Mexican, anytime I make a potato soup I automatically throw in a little green chile, and fortunately, all of my kiddos like it too. The bits of sweet corn are for added flavor and heartiness, flavors everyone is sure to enjoy. Happy eating!
Potato, Turkey and Green Chile Soup
Prep time: 15 minutes / Cook time: 30 minutes / Serves: 8
3 lbs leftover turkey, cubed
3 cups leftover mashed potatoes (I used red potatoes with skins)
4 cups vegetable stock
1 tablespoon extra virgin olive oil
1 1/2 cups frozen sweet corn
1 small onion, diced
1 tablespoon garlic, minced
2 large carrots, peeled and diced
2 stocks celery, diced
1/4 cup green chile, diced
1 teaspoon dried parsley
1 bay leaf
1/2 teaspoon pepper
salt to taste
chive to garnish
- In a large pot, over medium heat, saute onions, celery and carrots in olive oil for about 2 minutes.
- Add in frozen corn, green chile, garlic and salt, stir to combine.
- Meanwhile, dice turkey and add it to the vegetable mixture, stir to combine.
- Add in leftover mashed potatoes and add all four cups vegetable stock, stir to break up the potatoes.
- Bring ingredients to a simmer, add in bay leaf, parsley, pepper and additional salt as needed.
- Enjoy with your favorite toasted bread … I made an easy baguette, recipe provided below.
3 cups all-purpose flour
1 1/4 cup warm water (105-110)
2 1/4 teaspoon yeast
2 teaspoons salt
1/4 cup sugar
1 egg white beaten
Course salt for topping
- In a glass bowl, add yeast to the warm water, make sure that your temperature is right on your water.
- Allow the yeast to grow for 5 minutes or so, you should get yeast forming on top of the water.
- In a standing mixer with a kneading attachment fixed securely, add in flour, salt and sugar.
- Start your mixer on low speed and slowly pour in yeast water, once combined, raise speed to medium for about 5 minutes. Ingredients should come together in a ball and not stick to the sides of the bowl.
- Grease a glass bowl with a little olive oil, place dough in the bowl, cover with plastic wrap and cover that with a kitchen towel. Place in a warm spot in the kitchen or a proofed oven and allow dough to rise until doubled in size, about 45 minutes.
- Once doubled in size, place dough on a floured surface, punch dough down into a disk, about 1 inch in height. Cut dough into four strips and roll each strip lengthwise into itself. Place in baguette pan (if you don’t have one, you can improvise with some foil, parchment paper and 9×13 glass pan) top with beaten egg white wash and sprinkle with course salt.
- Cover pan with plastic wrap and allow it to rise until it has doubled in size a second time. Remove plastic wrap and bake at 400° for 12-15 minutes, or until golden brown and crispy on top.
- Enjoy baguette immediately or freeze by wrapping airtight in foil for later use. Best if warmed in the oven and served with a little extra virgin olive oil or butter.