RECIPES
Mashed Potato Soup (From Leftover: Mashed Potatoes)
by Livestrong_Recipes | Nov 8, 2018
Photo Credit: Paulista/ adobe stock
- PREP
- 12 m
- COOK
- 12 m
- TOTAL
- 24 m
Recipe and photo courtesy of Jackie Newgent, RDN
INGREDIENTS
SERVES 4
- 1 tbsp extra-virgin olive oil
- 4 stalk scallion(s)
- 1 tbsp Whole Wheat Pastry Flour
- 2 1/2 cups Mushroom Broth
- 2 cups Mashed Potatoes
- 3/4 cup 2% Reduced Fat Milk
- 1/4 tsp sea salt
- 2/3 cup Finely Shredded-Sharp Cheddar
- 4 oz Fromage Blanc
DIRECTIONS
1
Heat the oil in a large saucepan over medium heat. Add the white part of the scallions and sauté until softened, about 2 minutes. Stir in the flour and cook while stirring for 1 minute. Slowly whisk in the mushroom broth (or chicken broth for non-vegetarians) until well combined. Whisk in the mashed potatoes (use leftovers!) and bring to a boil over high heat.
2
Reduce heat to low and simmer uncovered until flavors are well combined, about 3 minutes. Stir in the milk and salt and simmer until fully heated, about 3 minutes more. Adjust seasoning.
3
Ladle into individual bowls. Garnish each with the cheese, green part of the scallions, and fromage blanc (or plain Greek yogurt).
