Mashed Potato Soup
A rich, creamy soup made from mashed potatoes.
Servings: 6 servings
Calories: 289kcal
Ingredients
- 3 cups Mashed Potatoes
- ½ lbs Bacon
- 1 cup Leeks or onion
- 1 cup Carrot
- 1 cup Celery
- 8 cups Water
- 3 tbsp Chicken Base concentrated chicken stock
- 1 tbsp Dry Mustard
- 1 whole White Potato
- ¼ cup Sharp Cheddar Cheese shredded
- Salt and Pepper to taste
- Instant Mashed Potatoes optional
- Chives for garnish
Instructions
Mirepoix
- Chop the leeks or onion into ¼ inch pieces.
- Chop the carrot into ¼ inch pieces.
- Chop the celery into ¼ inch pieces.
Soup
- Peel and cube the white potato into approximately ¾ cubes.
- Over a 6-quart stock pot, cut the bacon into ½ inch pieces with kitchen scissors.
- Cook the bacon in the pot until crisp.
- Set aside a pinch or two of bacon for a garnish. - optional
- Add the mirepoix to the bacon in the pot and saute until the vegetables are soft.
- Add the water and the chicken base. Bring to a boil.
- Add the cubed raw potato and simmer until the potato pieces are soft - approximately 15 minutes.
- Add the left-over mashed potatoes and dry mustard.
- Season with salt and pepper to taste.
- Garnish with shredded cheese, bacon, and chives.
Notes
Culinarian Tips, Tricks, and Suggestions:
We like potato soup to have a thicker consistency, so we add dry instant mashed potatoes to this soup as the last step before serving. Stir in the added dry instant mashed potatoes to break down any lumps in the soup.
Nutrition
Calories: 289kcal | Carbohydrates: 35g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 1259mg | Potassium: 525mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3961IU | Vitamin C: 28mg | Calcium: 97mg | Iron: 2mg