I don’t know if I’m the only one out there who does this but, after every Sunday lunch, I end up with too much mashed potato. I just can’t ever seem to get the quantities right. Now, there are lots of things you can do with left over mash, but my favourite at the moment – given the state of the weather – is make Mashed Potato Soup, a variation on potato soup but preferred in my family because it’s rich and creamy.
Technically, this could class as a perfect Meatless Monday recipe. Unfortunately, I took a photo of my husband’s soup and – as he’s a meat eater – there was bacon on there, so I might be disqualified. It is the only meat included in the recipe though, so it’s actually perfect for the veggies among us.
To make it, here’s what you’ll need…
- 3/4 pint of milk (whole or semi-skimmed)
- 1/4 pint of single cream
- 2 cups of mashed potatoes
- 1 bay leaf
- 2 cloves of garlic
- 1 tbsp. of black peppercorns
- Grated cheese, sour cream and streaked bacon (cooked to an inch of it’s life) to garnish
And this is what you’ll need to do…
- Put the milk in a pan on a low heat, adding in the bay leaf, garlic cloves, and black peppercorns. Heat slowly so that it simmers (I don’t ever let it get to the boil) and leave for 20 minutes. Then strain so that you remove the bay leave, garlic and pepper. Put the milk back in the pan.
- Add the mashed potato into the milk, keeping it on a low heat. The mash will slowly breakdown into the milk to make a thick soup. Stir it occasionally to help it on it’s way. Don’t be tempted to use a blender (even a hand blender) as it will basically turn into glue. Normally, I find this takes about 10 minutes. I don’t want all of the lumps of potato to break down though as I like the texture.
- Add the cream and slowly heat up, stirring occasionally. I like my soup hot so I go to pretty much boiling but it’s really about getting it to the temperature you are happy with. The cream should thin out the soup slightly but if it’s too thin for you just keep on the heat a few more minutes and it will thicken.
- Season with salt and pepper to taste.
- Serve with cheese, sour cream and bacon if you like and a nice slice of bread and butter (all optional)
And that’s it. A tasty soup and a good way to use leftovers.