Potato Soup from Leftovers
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.
2 cleftover scalloped potatoes
1 cwhipping cream (leftover from pie)
1 1/2 cmilk
1/2 cchopped onion (leftover)
1 cgrated cheese (leftover from cheese spread)
1/2 csour cream (leftover from horseradish sauce)
2 Tbspbutter (optional)
How to Make Potato Soup from Leftovers
- 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.