Mash That Potato and Spinach Soup

Mash That Potato and Spinach Soup

Mash That Potato and Spinach Soup

You know I love mashed potatoes. And I love thinking of ways to use leftover mashed potatoes. Not that we ever have any. Those moments are few and far between. The recipe below starts with a solid potato, but it could be made even easier by using leftover mashed potatoes instead of chopping one that day. About 1 1/2 cups of mashed potato should do it for this recipe. You’ll notice the mixture looks a little cloudy from the disbursement of the mashed potato. Even without leftover mashed taters, this recipe is pretty easy. There’s not a ton of prep thanks to the miracles of canned and frozen vegetables. Of course, you CAN make this with fresh stuff if you have a mind to. However, if you’re in a hurry I’d utilize these short-cuts and have an extra glass of wine instead. The mashed potatoes plus the beans means that this soup is no laughing matter. A bowl of this stuff will fill you right up in no time. It’s a good recipe for one of those days when you’ve been hiking all morning and afternoon and really need a good supper.

Mash That Potato and Spinach Soup
1 large Russet potato, peeled and diced
2 cups baby spinach
onion, diced
garlic, diced
4 cups vegetable or chicken broth
15-oz. can cannelloni beans, drained and rinsed
1 cup frozen corn kernels
salt, to taste
black pepper, to taste
1/2 teaspoon rosemary
1 teaspoon basil
4 tablespoons ground flax seed

1. Saute the onion, garlic, salt and potato in olive oil till tender.
2. Remove from heat and mash with a potato masher.
3. Return to stove and turn heat to medium. Add the vegetable broth and mix well.
4. Add beans, corn, black pepper, rosemary, flax seed and basil. Bring to a boil and cook 7 minutes.
5. Remove from the heat and stir in spinach till wilted. Serve hot.


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