Rich potato soup from leftovers

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, rich potato soup from leftovers. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Rich potato soup from leftovers is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Rich potato soup from leftovers is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have rich potato soup from leftovers using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Rich potato soup from leftovers:
  1. Take 2 cup mashed potatoes
  2. Get 1 cup beef broth
  3. Make ready 23 cup sweet vermouth
  4. Take 14 cup sauteed mushrooms
  5. Take 1 tsp minced garlic
  6. Take 12 tsp ea. thyme, marjoram
  7. Get 2 tbsp parmesan cheese
  8. Make ready 2 slice favorite white cheese; muenster

Rich potato soup from leftovers is one of the most favored of recent trending foods in the. 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).

Instructions to make Rich potato soup from leftovers:
  1. All of these items can be leftovers! Mix all ingredients except cheese in pan. Bring to slow boil.
  2. I used leftover broth from a roast that I had saved and used the pan I had cooked steaks in the night before. I deglazed the pan with the broth and vermouth. Then added potatoes and such.
  3. Once soup is hot and seasoned to your liking, turn off heat, add cheese and slowly stir until cheese is melted. Serve with green salad and a nice bread.
  4. Enjoy a delish dish from leftovers!

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. Heat gently over medium heat, stirring. Pop a star anise and a handful of cracked vermicelli into a bubbling pan of chicken stock.

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