Food Waste Free Recipes

Leftover Mashed Potato Soup

  • Preparation Time: 35 minutes
  • Yield: About 1 quart, 4 (1-cup) servings
Pass the potatoes, please! While we all love mashed potatoes, that smooth, buttery consistency is never the same the next day (no matter how hard you try). So why not turn this holiday staple into a whole new dish? This Leftover Mashed Potato Soup combines those tired potatoes with fresh veggies to make a light but creamy soup that will make your taste buds and those leftover spuds happy. The Salt: The grains in Morton® Fine Sea Salt quickly dissolve in the warm broth and evenly spread flavor throughout the soup to ensure each spoonful is as tasty as the one before.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 1 medium carrot or parsnip, diced
  • ¼ teaspoon Morton® Fine Sea Salt
  • 2 cups leftover mashed potatoes
  • 2 cups unsalted chicken or vegetable broth (or water)
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon chopped fresh chives, divided (for garnish, optional)

MORTON®
FINE SEA SALT

  1. Heat the olive oil in a medium saucepan over medium-low heat.

  2. Add the celery, onion and carrot (or parsnip).

  3. Season with ¼ teaspoon Morton® Fine Sea Salt. Cook, stirring frequently, for about 10 minutes, until vegetables are soft.

  4. Whisk in the leftover mashed potatoes, broth (or water) and black pepper.

  5. Bring to boil over high heat.

  6. Reduce heat to low and simmer for about 10 minutes.

  7. Ladle soup into bowls and garnish with chives, if using.