Simple Supper Monday - Volume 23: Mashed Potato Soup

I'm back.

We had a nice vacation in Delaware, both physically and bloggily. It's always nice to get away and not have your normal day-to-day responsibilities. Even though our vacation was short, it was a welcomed rest from the weary every day grind.

But, vacation has to end sometime, and I'm ready to jump back into Blogworld!

I stumbled upon a valuable culinary find that has me super excited. I've shared once or twice on this blog how I have been searching for ways to use leftover mashed potatoes. We love mashed potatoes, but we are REALLY bad about eating the leftovers. Somehow, they just become like pasty cement, and difficult to resurrect after one night of sitting the fridge. One recipe I thought of was Shepherd's Pie, wherein I utilized the previous nights dinner of Sweet and Savory Pot Roast and the mashed potatoes I served as a side dish. That recipe is tasty, but it is really just last night's meal made all over again in a different form. I was hoping to find a recipe that was more universal...

I made mashed potatoes the other night, and the next morning a great idea struck my brain. After doing some research online, I pieced together a recipe. I made it for lunch yesterday, and my husband gave it 2 thumbs up! Let me know what you think!

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Simple Supper Mondays

Mashed Potato Soup

• 2-3 cups of leftover Mashed Potatoes
• 1 medium onion, chopped
• 2 TBS Butter
• 2-4 TBS Flour
• 10-15 oz of Chicken Stock (about 1/2 of a large 1 qt/32 oz box)
• 1 can Creamed-Style Corn
• (OPTIONAL: 4 slices of bacon, chopped and pan fried)

1) In a dutch oven or large pot, melt butter. Add onions and saute for several minutes, until onion is soft (If you are adding bacon, fry it in the pain before adding butter and onion, draining the fat first). Add flour and stir until combined.

2) Add Chicken Stock and Creamed Corn to the pot and heat through.

3) Add Mashed Potatoes. Heat through until the Mashed Potatoes blend with the rest of the ingredients, becoming creamy.

4) Serve and Enjoy!

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This recipe is pretty similar to any other Baked Potato/Creamy Potato soup you might have had, but the mashed potatoes lend a creaminess that I really enjoy. When I was doing research online, I found that this type of soup was popular in the Depression Era, as it used simple, inexpensive items that were in most pantries. I added the Creamed Corn for taste and texture. If you want to add depth and complexity, throw in the bacon (I had planned to use bacon, but my husband ate the remaining slices for breakfast that day). Many of you may have a similiar recipe at home - and I would love to read it if you are willing to send it to me!

Now that it is August, Autumn is just around the corner. My new mission for this Fall is to collect/make/enjoy as many Soup and Stew recipes as possible. Soups and Stews are hearty meals that come together easily and often yield large amounts, which makes them natural winners of the "Simple" label. Soups also freeze beautifully, which make them a Frugal dinner choice as well.

Do you have any good Soup or Stew recipes? Send them along - and I will try them (and share them with the rest of the community!)

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