Saturday, November 28, 2015

Creamy Broccoli Potato Soup {Mashed Potato Leftovers}

Did you know mashed potatoes is a great way to thicken your soups without using cornstarch or flour? If you have leftover mashed potatoes around the house, and a few common produce items in your fridge, this soup is a great way to use up those leftovers! If you have leftover ham from Thanksgiving too, you could add that as well. This soup is completely flexible and a great way to use some of your leftover food. Enjoy!

Creamy Broccoli Potato Soup 
*This is a great recipe to use your leftover mashed potatoes or potatoes from your freezer.

1 onion, diced
2 Tbs. olive oil
2 large bunches of broccolis, chopped small
1 cup carrots, sliced
1 cup celery, sliced
2 cans chicken broth
5 cans evaporated milk
4 cup mashed potatoes (use your leftovers if you have them)
3 garlic cloves, diced
Salt and pepper

Dice the onions, broccoli, carrots and celery. Heat a large soup pot with the olive oil and bring to medium-high heat. Add the onions and salute until they are mostly tender. Add the broccoli, carrots, and celery to the soup pot. Salute for a couple minutes and then add the chicken broth. Let the vegetables boil for 5-7 minutes, or until they are soft. Add the evaporated milk, mashed potatoes, garlic cloves and stir until combined. Let the soup bring to a low boil. Once the mashed potatoes are warmed through and thickens the soup, season the soup with salt and pepper as desired. Serve the soup warm with leftover rolls or bread.

1 comment:

Anonymous said...

Dear Shandra,

YUM O!!!! This is one of my favorites and my husband likes it too!

Joyce Adams

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