Name: Leftover Mashed Potato Soup with Corn and Poblanos
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Ingredients: 3 cups low-sodium chicken broth; 3 tablespoons unsalted butter; 1 yellow onion, finely diced; 3 celery stalks, finely chopped; 2 poblano peppers, stems and seeds removed, finely chopped; Kosher salt and freshly ground black pepper; 3 cloves garlic, smashed and roughly chopped; 4 cups leftover mashed potatoes (see Cook’s Note); 2 cups frozen corn; Chopped chives, for garnish

Directions

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Leftover Mashed Potato Soup with Corn and Poblanos

15m Easy 97%

CLASS

Warm the chicken broth in a small saucepan. Heat a large Dutch oven over medium heat. Add the butter and cook until melted, then add the onions, celery, poblanos, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables begin to soften and the onions are translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes.
Raise the heat to high, add the chicken broth and bring to a simmer. Add the mashed potatoes and use a wooden spoon or a whisk to incorporate them into the broth. The potatoes should melt into the broth, leaving no lumps. Bring the mixture to a boil, then turn the heat down to low, cover and simmer for 10 minutes.
Add the frozen corn and cook until the corn is heated through, about 2 minutes. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with chives.

Cook’s Note

Feel free to use any type of leftover mashed potatoes you have on hand.

Leftover Mashed Potato Soup with Corn and Poblanos

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