‘Tis the season for leftovers, because this mama is pretty cooked out. Really, I’ve spent weeks cooking, cleaning, shopping, serving, etc… I just want to plop on the couch and ignore the impending doom that is the end of my long weekend.
Usually, I don’t get into the leftover craze. I either try to plan my meals well enough to prevent a huge surplus of food, or I divvy them up among my guests so that everyone has a second taste of the meal, but this year, I have a lot of stuffing and mashed potatoes. I chose to freeze some, but I was also in the mood for some soup. Potato soup is the perfect dish to compliment a cold beer and a good football game! This soup is so creamy and full of flavor, you will find it hard to believe that it was simple mashed potatoes in a previous life.
Mashed Potato & Cheddar Soup with Stuffing Croutons
2 cups of mashed potatoes (I used roasted garlic mashed potatoes)
1 1/2 cups of chicken broth
1/2 cup of light cream
4 oz. of extra sharp cheddar cheese
1 cup of leftover Simple Sausage Stuffing
2 scallions, sliced thin
The Croutons—Spread 1 cup of stuffing onto a baking sheet in a single layer. Bake at 350 for about 15 minutes, until the bread is toasted and crispy on the outside.
The Soup—Meanwhile, on the stove top, pour cream and broth into a large stockpot and slowly bring to a boil. Reduce heat and add mashed potatoes, 1 cup at a time, whisking briskly. Once all of the mashed potatoes have been blended into the soup, simmer until it’s hot. Chop cheese into small chunks, or shred it, then add to the soup and stir until it is melted and incorporated. Once the cheese is melted, and the soup is hot, it is ready to be served.
Presentation—Spoon the soup into individual bowls, then top with the toasted stuffing and scallions. Serve immediately. This soup pairs well with a fall beer.