Smashed Potato Soup
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
1/2 ccarrot- diced
1/2 ccelery- diced
1 pkgrefrigerated mashed potatoes 1 pound 4 ounces or use 3 cups left over mashed potatoes
1 can(s)chicken broth (14 1/2 oz 99% fat free)
1/2 cmilk fat free
1 clovegarlic -pressed
1/4 tspsalt ( prefer seasalt, less saltiness)
1/8 tspblack pepper ground
1/2 csour cream- low fat
2 Tbspparsley (prefer italian flat leaf) fresh, snipped
·***optional ingredients:**** to top sliced green onions, & 2% shredded cheddar cheese
1 Tbspper bowl crispy crumbled bacon or turkey bacon
How to Make Smashed Potato Soup
- Place 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.
- Remove from heat and stir in the Sour Cream and Parsley. Ladle soup into bowls, top it off with optional toppings (listed above) and bacon.