Leftover Mashed Potato Soup

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

4 tablespoons butter

1/4 cup all-purpose flour

2 cups whole milk

4 cups vegetable broth

4 cups leftover mashed potatoes

1 cup shredded medium cheddar cheese

1/2 teaspoon kosher salt (or more to taste)

1/2 teaspoon black pepper (or more to taste)

sour cream, shredded cheddar cheese, bacon, sliced green onion

Instructions

In a large pot, over medium-low heat, melt the butter. Once melted slowly sprinkle in the flour, while whisking constantly, until it forms a thick paste texture. * This should take less than 30 seconds of constant whisking. You don't want to burn it. Just mix until it's combined and turns into a thick paste. * Have the flour measured out and ready to go before starting the recipe. Same thing with the milk, have it measured and ready to pour.

Add the whole milk and whisk together to combine. Let it simmer for about 5 minutes, while whisking frequently, until it has thickened.

Add the vegetable broth and bring the pot of soup to a simmer (low boil on the edges of the pot). * If needed, turn the heat up to medium to bring the soup with the broth to a simmer (a slight boil). Watch carefully and whisk it frequently to avoid the milk from burning.

Add the mashed potatoes, shredded cheddar cheese, kosher salt, and black pepper. Stir to combine everything together and to melt the cheese.

Soup is ready to serve when it's thicker and the cheese has fully melted into the soup. Serve with chopped bacon, additional shredded cheese, sour cream, and sliced green onions.

Nutrition

• Calories: 271 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 36 mg
• Sodium: 807 mg
• Glucides Totaux: 32 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 5 g
• Protéines: 8 g