Valerie produces a luscious, creamy potato soup in simply thirty minutes using leftover mashed potatoes!
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Leftover Mashed Potato Soup with Corn and Poblanos
RECIPE THANKS TO VALERIE BERTINELLI
Level: Easy
Total: 35 minutes
Active: 25 minutes
Yield: 6 to 8 servings

Components

3 cups low-sodium chicken broth
3 tablespoons unsalted butter
1 yellow onion, carefully diced
3 celery stalks, carefully chopped
2 poblano peppers, stems and seeds eliminated, finely chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, smashed and roughly chopped
4 cups leftover mashed potatoes (see Cook's Note).
2 cups frozen corn.
Chopped chives, for garnish.

Directions.

Warm the chicken broth in a small saucepan. Heat a large Dutch oven over medium heat. Include the butter and cook till melted, then include the onions, celery, poblanos, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring regularly, until the veggies start to soften and the onions are clear, about 5 minutes. Include the garlic and cook for an extra 2 minutes.

Raise the heat to high, add the chicken broth and bring to a simmer. Add the mashed potatoes and utilize a wooden spoon or a whisk to include them into the broth. The potatoes must melt into the broth, leaving no swellings. Bring the mix to a boil, then turn the heat to low, cover and simmer for 10 minutes.

Add the frozen corn and cook till the corn is heated through, about 2 minutes. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with chives.

Cook's Note.

Do not hesitate to utilize any kind of remaining mashed potatoes you have on hand.

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Valerie Bertinelli's Leftover Mashed Potato Soup|Food Network.