After a few days of cramming for my ARE exam and eating away from home because I couldn’t spare the time to cook (or clean for that matter), I was ready for both to be over. My exam was Monday (won’t find out if I passed for 3 to 6 weeks….), so back to our regular schedule.
One of those crazy stressed out days of studying I did manage to set up the Crockpot for a stress-free meal at home. I made Crockpot Roast with potatoes and carrots. There are several variations of this, but the staples of the recipe are roast, potatoes, carrots, and a sauce of at least Lipton Onion dry Soup Mix, cream of mushroom soup and water. I admittedly didn’t pay much attention when I was peeling and washing potatoes, but after all the roast and carrots were gone, we still had a ton of leftover potatoes.
What to do with leftover cooked potatoes? Last night I made them into Loaded Potato Soup.
I started with a recipe I found at Skinnytaste.com, then modified it a bit. I was happy with the way it turned out. Here’s my soup recipe:
- 1 Tbsp Butter
- 1 Onion – chopped
- Leftover potatoes, mashed – estimating 1.5C mashed
- 1 ½ C Milk
- 1 ½ C Chicken Broth
- ½ C Sour Cream
- Salt and Pepper – I go light on the salt, heavy on the pepper – my preference
- 1 tsp Oregano
- Bacon – fried and crumbled – for topping
- Shredded Cheddar for topping
- Melt butter in large pot over medium heat.
- Sautee onions in butter until transparent.
- Add leftover potatoes, milk, and chicken broth; bring to a boil.
- The original recipe said to use an immersion blender to blend soup. I don’t have one, so I just used my potato masher to smash them a little more.
- Add salt, pepper, oregano and sour cream; simmer for 5-10 minutes.
- Serve and top with bacon and shredded cheddar (and chives, but I didn’t have any).
A couple of other options for repurposing I looked into were mashed potato casserole, salmon and potato cakes (wasn’t too sure about that combo) or potato salad…but I love soup, so it won.