Mon 28 Feb 2011
Soups were originally made from leftovers, or so history tells us. So, to go back on old times I came up with a quick, easy, and yummy leftover potato soup. Well, because I had leftovers and today is nasty, rainy, and dreary. Perfect day for pleasurable tummy warming soup.
Look at this soup like a base which in itself is tasty, but that you can improve on.
Leftover Mashed Potatoes
Leftover Bacon Grease
Leftover Chicken Stock (or store bought)
Just slightly warm mashed potatoes. If they are cold then mashed potatoes tend to get hard or chunky, so then it is hard to tell how much chicken stock to add. If you add the chicken stock to cold mashed potatoes then you may over add and have very very thin soup. So, warm your mashed potatoes then slowly add chicken stock to desired viscosity (word of the day, must see how often I can add it to a sentence). Or desired thickness of your soup. Next, add bacon grease. I add about 3 to 4 tablespoons for flavor. If you have any of the bacon left from frying the bacon then I would crumble that up and add it too! But, who in their right mind has leftover bacon? (the reason I didn’t add it to the ingredient list) Now, the next part is entirely up to you, because people differ on how they like their cheese. On top or gooey melted inside? I prefer at this point to add my cheese, then stir all of these ingredients together and pop it in the microwave and nuke for about 30 seconds to a minute. If you prefer the on top method, then I would stir all the above ingredients together and nuke them and then sprinkle cheese on top.
Extra yummies to add:
sun dried tomatoes
leftover cheese artichoke spinach dip – yes, I tried this method and it was extremely tasty