Mashed Potato Soup

Here's a standby for us, especially after Thanksgiving. I made it this evening from Sunday leftovers:

Four to six cups chicken broth
three to four cups of mashed potatoes, depending on how thick you like your soup
snipped chives, garlic, whatever cheese you can find in the fridge, sour cream, heavy cream. Great way to use failing dairy products
Heat the broth and add the potatoes in warm broth. Blend with immersion blender.
Add bacon or cubed ham or other smoked meats as well as any of the above mentioned add-ons. Makes a good quick and hearty soup.
Probably not that original but we like it at our house, especially when the weatherman is promised 3 to 7 inches of snow.

It sounds good.. when do you add the sour cream?

Ha, I wish I could say that I have this all carefully mapped out. I usually add it after I turn the soup down or even take it off the burner. It's not so much a garnish as a way to add some flavor to the soup. But I suppose if you like your soup thicker -- which I do -- it could serve as a garnish.

Add a few leeks, puree, serve cold.......and you just created vichyssoise. Very delicious in the summer.

Like I said, probably not all that original. Who knew I was "inventing" a classic soup

Sounds like something I make with l/o mashed taters and gravy. I like soupy gravy as I call it.

MikeS.