About this recipe:This is how I use up leftover mash! Also can be made with fresh potatoes, and leeks instead of onions. Garnish with chives for a nice finishing touch.
good knob butter
1 large onion, chopped
1.25kg (2 3/4 lb) leftover mashed potatoes
1L (1 3/4 pints) chicken stock
100ml (4 fl oz) semi skimmed milk
salt and freshly ground black pepper to taste
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Method Prep:5min › Cook:20min › Ready in:25min
In a medium soup pot, melt butter over low heat, and sauté onions until tender. Stir in the mashed potatoes, and then slowly add the chicken stock. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.
This is a great base recipe. You can add double cream instead of milk for a more luxurious soup, grated Cheddar and bacon for a hearty soup, or chopped fresh herbs and grated Parmesan to really make something special out of mere leftovers. Use vegetable stock for a vegetarian version.