I love creamy potato soups and you know, I love even more I like it and I like up on them like I have here with my mashed potatoes. Remember we made the mashed potatoes with garlic, sour cream, and chives. They’re right there, ready to go on this pot for my soup so it comes together super fast so I have time for salad. But when you get that soup started so I’m going to put about two teaspoons or a tablespoon of olive oil in this big stock pot and then it goes to my freezer. For my onions and my celery, you know, I love to have these on hand, half a cup or one cup portions, pre chopped when I have to chop today, I chop a bunch and I freeze then in separate little baggies or plastic containers in that way when it comes time to make something like soup. Let’s ready to roll.
So I’ve got the oil in there. The pans are really hot. I can feel the heat coming out of here. And this doesn’t have to be thought for steaming, they go right into the pan and there goes the celery. Just a quick little stir here and right in here, is going to go my mashed potatoes that I cool and put in this plastic container, cup them right in the refrigerator so they’re ready for cheddar potato soup night, right in. here it comes. I kind of get them smooth out in here.
All right we need six cups of vegetable broth or chicken broth. This is chicken broth because it’s what I have. Put those four cups in one of these so we need one and a half of this resealable containers but they’re also super handy because you can pop them right in the fridge and we’ll do another half on one of these, enough to get about six cups.
All right, let’s bring that up to a simmer. And while that’s happening, I’m going to show you how to do a really super salad that’s so fast. All right, the dressing, pomegranate juice. It’s sweet, it’s tart, it’s different, and they’re going to love it. so I’m doing it right in a jar so I can shake it and keep it right in here. So I’m going to use half a cup of pomegranate juice that you can find it in juice aisle and two tablespoons of olive oil. And then the juice is kind of sweet so I like to add white wine vinegar which is not as strong as some other vinegars, so one to two tablespoons and then dish on mustard, two teaspoons of that. That will hold it all together. And then I’m going to flop this lid on, give it a shake.
All right now this keeps drizzled over this spinach leaves and I have some fun toppings to go to. Oh look how pretty that is. It’s beautiful. I’m going to grab walnuts and cranberries. So we sprinkle those. It adds a little bit of the crunch. That salad is ready to roll and it is so pretty. I love it and I’m sure my soup is ready here. It’s warm enough.
So what you can do is you can serve the soup like this because the mashed potatoes are fully broken down but I like to give it a quick whirl with an immersion blender to get it a little bit smoother and I’m going to put cheese in it and it gets really smooth and creamy.
All right, oh that’s beautiful and creamy. Eight ounces of cheddar cheese and you stir that until the cheese melts and that’s going to melt fast because the soup is really hot. so you just add like a little pinch, maybe a quarter of a teaspoon dried mustard powder going in. and then I’m going to add a little bit of white pepper that quarter teaspoon of that too eight to quarter of a teaspoon and a little bit of hot sauce.
Stir that up until that cheese melts so you had a surface. And then I like snip over some fresh chives just for color and flavor too. a little bit more shredded cheese right on top. Hot creamy potato soup. It’s velvety and it is good and it was easy because of those mashed potatoes.
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