Potato Soup from Leftovers

Susan Feliciano


After New Year's dinner, as I was putting away food, I noticed about 2 cups of scalloped potatoes, and almost threw them out.
WAIT! I thought, what can I use those in? Potato soup!
So right there, instead of putting them in plastic-ware, I dumped them into a small soup pot and added these other ingredients, and Voilà! Potato soup for dinner tonight.

pinch tips: Parchment Paper Vs Wax Paper





10 Min


10 Min


Stove Top


2 c
leftover scalloped potatoes
1 c
whipping cream (leftover from pie)
1 1/2 c
1/2 c
chopped onion (leftover)
1 c
grated cheese (leftover from cheese spread)
1/2 c
sour cream (leftover from horseradish sauce)
2 Tbsp
butter (optional)

Directions Step-By-Step

Dice up any large pieces of potatoes and place them in a pot with the cream and milk. Heat gently over medium heat, stirring. Add onion, cover, and simmer gently until onion softens, total time about 5 minutes.
Sprinkle in cheese and stir until it melts away. Then turn off heat and stir in sour cream. Taste and season with salt and pepper to your liking. Add butter if desired.
Serve immediately, or place in refrigerator container to use the next day.
To reheat, place over low heat and stir until just serving temperature. Serve topped with sliced scallions and/or grated cheese and bacon bits.

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: Healthy
Hashtags: #Cream, #cheese, #sourcream