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Fast Mashed Potato Soup Recipe

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You won't recognize the leftover mashed potatoes in this excellent tasting soup from Dorothy Bateman of Carver, Massachusetts. "Topped with chives, it's especially good on chilly fall evenings, she notes.

This recipe is:

Quick

Diabetic Friendly

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Fast Mashed Potato Soup Recipe

Prep/Total Time: 15 min.

Yield: 3 Servings

15 15

Ingredients

1 tablespoon chopped onion
1 tablespoon butter
2 cups milk
1-1/2 cups mashed potatoes (prepared with milk and butter)
1/2 teaspoon salt, optional
1/8 teaspoon celery salt, optional
1/8 teaspoon pepper
1 tablespoon minced chives

Directions

In a saucepan, saute =onion in butter until tender. Add the milk, potatoes, salt and celery salt if desired and pepper; heat through.
Sprinkle with chives. Yield: 3 servings.

Nutritional Analysis: One 1-cup serving (prepared with margarine and skim milk and without salt and celery salt) equals 192 calories, 401 mg sodium, 5 mg cholesterol, 28 gm carbohydrate, 8 gm protein, 6 gm fat. Diabetic Exchanges: 1 skim milk, 1 fat, 1 starch.

Originally published as Mashed Potato Soup in Quick Cooking November/December 1998, p34

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Reviews for Fast Mashed Potato Soup (3)

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Fast Mashed Potato Soup

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Reviewed on Oct. 21, 2010 by ginger66

I actually made this recipe with instant mashed potatoes and dried minced onion. I added a handful of mixed frozen veggies and some leftover bacon, crumbled. So easy ad a really yummy recipe.

Reviewed on Nov. 25, 2009 by alwaysmnm

Excellent use for leftover mashed potatoes! And, I always have all the other ingredients on hand. Don't let its looks fool you while it's cooking. It looked really thin, and I was afraid it was going to taste like warm milk, but it was delicious. I made it with leftover scallion mashed potatoes, put croutons on top, and served it with a salad. It was the perfect cool weather weekend lunch.