Repost!! I'm making this tonight. It's a great time to check out the soup section on The Recipe Society. There are so many yummy and easy soups to make.
Even my pickiest eater ate this. It is really good.
Make extra mashed potatoes and use them as leftovers for this. It is super simple and is a great meal to get ready in the morning so at dinner time you can just dump it all in the pan and heat it up. You'll love this meal!! We had it for a rainy Sunday lunch with cheese quesadillas.
Ingredients:
1/2 c. coarsely chopped carrot
1/2 c. coarsely chopped celery
3 cups mashed potatoes (homemade or not) But way better with homemade!!
1 can (14 1/2 oz) chicken broth (I used 14 1/2 oz. water and two chicken bouillion cubes)
1/2 cup milk
1 garlic clove, pressed
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 c. sour cream
2 T. fresh parsley (I didn't use this)
Optional toppings: sliced green onions, cheese, bacon bits
Directions:
Place mashed potatoes in 3 qt. saucepan. Gradually add broth and milk, whisking until smooth. Stir in carrot, celery, garlic, salt, pepper. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes.
Remove from heat; stir in sour cream and parsley. Put into bowls and top with desired toppings.
**For the quesadillas: butter one side of a flour tortilla. Lay on pan on stove, put cheese on half the tortilla and fold the other half on top. Cook until browned and flip over to cook the other side. These are a favorite.
