Contributed By: LTeifel
www.cdkitchen.com
Great recipe to use up all those leftovers.
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Holiday: Thanksgiving
Meal Type: Lunch
Soups & Stews
Ingredients
2 tablespoons Oil
1 Chopped onion
1 Grated carrot
2 cans (10 3/4 oz) low sodium vegetable broth
1/2 teaspoon Dried thyme
1/4 teaspoon Caraway seeds
1 box (10 oz) frozen chopped broccoli, thawed (or any leftover vegetables)
2 1/2 cups Leftover mashed potatoes
Preparation
Heat oil in large pan, add onion and carrot, cook over medium heat until soft but not browned. Add broth, thyme, and caraway seeds. Bring to boil. Add broccoli, bring to boil, cover, boil gently 5 minutes. Whisk in leftover mashed potatoes. Heat through. Add salt and pepper if needed.
For thicker chowder, in food processor, puree about 2 cups soup before adding potatoes. Stir into soup.
Cook's Notes
Nutrition Information