An easy way to deal with leftover holiday potatoes

by Kathy Hamman Miller

What do you do with the leftover potatoes from the holidays on a cold winter day? Make potato soup of course.

It’s very easy to do and fills those tummies right up when coming in from the cold.

In a large stock pot sauté one cup of grated carrots with one medium diced onion in olive oil until tender.

Add four cups of chicken stock, seasoning to your family’s choice. I used 1/4 teaspoon of the previously given holiday seasoning mix. I also added two chicken bouillon cubes that I thought it needed.

Peel and cut up enough of the potatoes, placing them in the broth just so they are completely covered. Cover and bring to a boil, reduce heat and simmer until potatoes fall apart when stirring. About 45 minutes.

Turn off heat and let set for a couple of minutes. Stir the soup again adding 2 cups of any type milk.

If you like a richer recipe, swap out 1/2 cup of the regular milk for heavier cream. You can serve with bacon crumbles and shredded cheddar.

The kids will love it! Enjoy!


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