Creamy, Easy No-Peeling Potato Soup

Debbie R.'s Note:

I don't think it can get much easier. This one got a double thumbs up from DH. It's important to use frozen mashed potatoes and not dried, instant mashed potatoes. This was published in The Columbus Dispatch.

• Total Time: 13 mins
• Prep Time: 5 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 4 cups frozen mashed potatoes
• 2 cups whole milk
• 1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
• 1 tablespoon butter
• grated cheddar cheese (optional)
• chopped scallion (optional)
• cooked crumbled bacon (optional)

Directions:

1. Bring potatoes, milk and broth to boil in saucepan, stirring.
2. Reduce heat to low, cover, and simmer until creamy, about 8 minutes.
3. Remove from heat. Stir in butter.
4. Ladle into bowls and top with cheese, scallion and/or bacon if using those.

Reviews

[Ilysse]

I used Simply Potatoes brand mashed potatoes with sour cream and chives. I also used 2% milk. I wanted to bacon this but I didn't have any on hand. I added a head of broccoli flowerets that I steamed first and used approx 1.5 or 2 cups of cheese. It was very good and well recived by the whole family. Next time I'll add the bacon and scallion but tonight I was just using up stuff that needed using ;-)

[Not-2-Sweet]

This is how I've been making my potato soup for years, only I saute some onion and garlic before adding the rest of the ingredients, and I season with onion salt,celery salt and black pepper. I use half-n-half if I have it on hand. It's really yummy and comes together quickly. You can also use leftover "real" mashed potatoes. YUM!