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Mashed Potato Soup (From Leftover: Mashed Potatoes)

by Livestrong_Recipes  |  Sep 30, 2015

Mashed Potato Soup (From Leftover: Mashed Potatoes)
  1. PREP
  2. 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).