Recipe Potato Soup From Mashed Potatoes

Stir until the cheese is completely melted.

Recipe potato soup from mashed potatoes. Add mashed potatoes cream and stock to slow cooker. Sprinkle flour into the pot and cook with a wooden spoon for one minute. Add leeks garlic fennel and celery.

Add chicken broth salt pepper and paprika stirring to mix. Stir in the mashed potatoes and then slowly add the chicken broth. Melt butter over medium low heat in a pot large enough to hold the soup.

Add the remaining ingredients and simmer for about 10 minutes stirring occasionally. Preheat oven to 300 degrees f 150 degrees c. The soup will keep for a day or two in the fridge.

Stir in the sour cream and 1 2 cup green onions. Whisk in the chicken stock and bring to a bubble. Add the milk potatoes salt and celery salt if desired and pepper.

Stirring add milk use more or less to achieve desired creaminess. Add the mashed potatoes 3 4 cup cheese salt and pepper. This is a great way to repurpose leftover mashed potatoes and is easily customizable to ingredients on hand.

Lightly brown butter and garlic in a small pan cook on medium heat for about 2 minutes stirring to prevent burning. Mix in scallions crumbled bacon sour cream and cream half and half stirring to heated through but not boiling. Place sausage links on a sheet pan and bake for 15 to 20 minutes or until brown and done.