smashed potato soup
(2 ratings)
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I started making this because I grew up with the mundane Potato Soup every family has tried and wanted more to it and after trying soups in restaurants I made this. Family enjoys on cool days when they need to warm up. and want comfort food Using Bought Potatoes gets dinner done quicker. For vegetarian omit bacon
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(2 ratings)
yield
4 (5 cups+/-)
prep time
10 Min
cook time
10 Min
Ingredients For smashed potato soup
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1/2 ccarrot- diced
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1/2 ccelery- diced
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1 pkgrefrigerated mashed potatoes 1 pound 4 ounces or use 3 cups left over mashed potatoes
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1 canchicken broth (14 1/2 oz 99% fat free)
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1/2 cmilk fat free
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1 clovegarlic -pressed
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1/4 tspsalt ( prefer seasalt, less saltiness)
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1/8 tspblack pepper ground
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1/2 csour cream- low fat
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2 Tbspparsley (prefer italian flat leaf) fresh, snipped
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***optional ingredients:**** to top sliced green onions, & 2% shredded cheddar cheese
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1 Tbspper bowl crispy crumbled bacon or turkey bacon
How To Make smashed potato soup
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1Place Mashed Potatoes in medium sauce pan (3-4 quart) gradually add Broth and Milk, whisking until mixture is smooth. Stir in Carrots, Celery, Garlic, Salt & Pepper. Bring Mixture to a boil and reduce heat, simmer, uncovered for 10 minutes.
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2Remove from heat and stir in the Sour Cream and Parsley. Ladle soup into bowls, top it off with optional toppings (listed above) and bacon.
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Categories & Tags for Smashed Potato Soup:
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