So I made mashed potatoes the other day and since I had a ton of spices in the water (onion, garlic, salt, pepper, chicken bouillon) I thought I’d better keep it for soup…because, well, it’s what my mom would do and she’d be proud of me (if I actually ended up using it for soup, that is). :meh:
So there it sat in the refrigerator. Taunting me. While I racked my brain trying to come up with something. Then I decided to check my soup cookbook—but I couldn’t find it. Then I decided to check Food Network—but I didn’t have most of the ingredients they required. Then I emailed my mom—but she was obviously away from her computer.
What to do, what to do? :??:
So I decided to wing it.
I fried some onion and garlic and spices in butter and bacon grease, because what soup doesn’t start out that way. Right?
Then I added the potato water and simmered with potato cubes until they were soft. I knew it needed to be thickened—and I thought corn might be good in it—so I tossed in a can of creamed corn. I had originally envisioned the soup with the potato chunks in it, but really didn’t care that much and knew it would be a good thickener…so I buzzed it with the immersion blender.
But it still wasn’t thick enough, so I added some [dried] chicken gravy mix. Better. Oooh, then I thought cream but we didn’t have that so I added some whole milk—but that counteracted my thickening agents. GRRR. So I added more gravy mix and then some sharp cheddar.
And it’s not too bad. It’s not great, but it’s definitely edible! I’d love ham or potato chunks in it, but we don’t have ham and I don’t want to cook more potatoes, so it will suffice this batch.