Mashed Potato Soup
Written by Rachel, Posted in Cheese, Dinner, Main Dishes, Potatoes, Soups, Vegetables, Vegetarian
Mashed Potato Soup
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Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 1 carrot, chopped
- 1/2 turnip, chopped
- 1 radish (about 1/4 C), chopped
- 4 C mashed potatoes
- 2 cloves garlic, , chopped
- 3 tiny onions, or 1 med, chopped
- 1-2 C spinach, chopped
- 1 sweet potato, chopped
- 2-4 C stock
- 2 C milk
- 1/4 t nutmeg
- 1/4 t ginger
- 2 sprigs thyme
- 1 sprig oregano
- 2 t chili powder
- 2 t smoked paprika
- 1/2 C apple cider vinegar, divided (or 1/4 wine, 1/4 C vinegar)
- salt
- pepper
- 1 C cheese (cheddar and parmesan)
- 4 T olive oil
Instructions
- Heat soup pot, and add oil. Add veggies (all but garlic), salt and pepper. Stir. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.
- Add garlic and seasonings. Cook 2-3 minutes.
- Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan. 2 minutes.
- Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.
- Remove from heat. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).
- Stir in cheese and remaining vinegar. Taste and add more seasoning if needed.
- Serve with crostini or a crusty bread.
Notes
If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!
Of course this would be great with bacon on top too! 🙂
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