Contributed By: DCC
Estela Schnelle MS, RD, registered dietitian and author of Weekly Bite
This soup is a delicious way to use up leftover mashed potatoes.
Check out more healthy eating tips and recipes at http://www.WeeklyBite.com
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Total Preparation Time: 15 to 30 minutes
Ingredients: Pork
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Kids Love It
Kids can help make it
Make Ahead
Meal Type: Soups & Stews
Ingredients
3 slices Smoked bacon (finely chopped)
1 Onion, chopped
One-half Cup Chopped celery
One-quarter cup Chopped carrots
1 teaspoon Garlic powder
2 tablespoons Chopped, fresh parsley
4 tablespoons All-purpose flour
2 1-2 cups Chicken broth
1 1-2 cups 2 percent, reduced fat Milk
2 cups Mashed potatoes
1 tablespoon Worcestershire sauce
Three-quarters teaspoon Celery seed
One-half Teaspoon Seasoning salt
2 tablespoons Dry white wine
Salt and pepper to taste
Preparation
1. In a large stock pot, saute bacon until cooked through. Adds onion, celery, carrots, garlic and parsley and cook in the bacon fat until tender. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
2. Add milk, potatoes, Worcestershire sauce, celery seed, thyme, seasoning salt, and dry white wine. Allow to simmer and thicken, stirring frequently, about 20 minutes. If soup is too thick, add a little more milk until you get your desired consistency. Garnish with cheddar cheese and serve warm.
Cook's Notes
Makes about 6 one-cup servings.
Nutrition Information
Calories: 143
;
Total Fat: 4
;
Saturated Fat: 2
;
Calcium: 113
;
Sodium: 725