Leftover Loaded Mashed Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp Cooking Oil (canola, light olive oil)1 Cup Chopped Onion1 Cup Chopped Carrots 1/2 Cup Diced Celery1 Tbsp Minced Garlic1 Tbsp Barbecue Sauce1 Tbsp All-Purpose Flour1 Cup Half and Half Cream (feel free to substitute light or fat-free)2-14.5oz Cans Chicken Broth3 Cups Mashed PotatoesToppings for soup (fresh ground black pepper, grated cheese, bacon pieces, light sour cream, chives, etc)
Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them; you don't want them to brown). Add the garlic, celery and carrots and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the BBQ sauce, and the potatoes, then slowly pour in 1 can of broth, stir and cover. Simmer for 30 minutes. Add additional can of broth and simmer for an additional 20 minutes. Ladle into bowls, add toppings, and enjoy!
Serving Size: Makes 6 1-cup servings.
Serving Size: Makes 6 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 144.9
- Total Fat: 5.7 g
- Cholesterol: 13.7 mg
- Sodium: 545.6 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 2.5 g
- Protein: 4.2 g