Mashed Potato Soup with Croutons
This is just so easy and delicious, using leftover mashed potatoes and stale bread. Mashed Potato Soup Proportions can be adjusted based on how many leftover mashed potatoes and servings you are looking for. I based this one on 3 c. leftover potatoes (which makes 2 servings) but use your judgment and play with it until the consistency is right.
• In a medium saucepan, saute 1/3 c. each of chopped celery and onion in 1 T. butter or oil. When they're tender, add 1/2 c. of chicken stock (or milk or mixture of both) and a pinch of Peg's Salt and pepper.
• Reheat 3. c. leftover mashed potatoes in the microwave so they're just warm, not hot. Add a cup of the potatoes to the onion/celery mix and whisk until smooth.
• Continue to add the rest of the mashed potatoes, thinning with stock as you go. It should take about 1 can (15 oz.) of chicken stock. Stir until warm and smooth and pinch in Peg's Salt to taste. Serve with homemade croutons!
Once you try these, there is no reason to buy croutons at a store. Thanks to Kirsten Sherk for posting the crouton recipe on the Peg's Salt Facebook page.
• Just cut your old bread to the size you want.
• Spray with oil or melt butter in a roasting pan and toss the bread cubes in it.
• Sprinkle with Peg's Salt. Roast at 275 for 30 minutes or until done. Stir regularly.