Loaded Mashed Potato & Roasted Garlic Soup

Thanksgiving was cool this year.  I’m talking about temperature, actually.  In case you mistook me for a 17 year old high school student when I said cool.  Although it wouldn’t be the first time someone failed to age me correctly.  I continue to be told that I should take it as a compliment.. but after being placed back in high school about once a week, it gets- well, ironically old.  Anyway.  The temperature last week was chilly (50s)and rainy.  Something we needed so badly with this horrible drought.  I was comfotable in my sweaters and boots.. and then Thursday hit about 70 degrees.  
I’ll take that.  Better than last year- I think it was muggy and warm.  No way to celebrate the Fall holiday. But this year was enjoyable- my usual forced sweater wasn’t so forced at all.  This week the cooler weather continues- in the upper 50s and low 60s mostly.  The chill in the air is just enough for me to still be able to enjoy it.  Anymore than that and I’m balking at my Fireman to give me his jacket.  I like the cold weather mainly because it gives me good reason to adorn myself in scarves and sweaters.  And I love my slipper boots.  Love them.  Especially when I have a pair of  hunting socks on underneath.  Did I mention the Fireman usually has no clue I’m wearing his hunting socks?  I think he would get mad if he knew I’m the one wearing the holes in the heel.  In fact, I was toasty in my his hunting socks + slipper boots when I used up the last of my Thanksgiving mashed potatoes in this soup.  The creamy texture of the whipped potatoes and a fat free Greek yogurt made this soup super hearty- bursting with flavor thanks to the roasted garlic.  Remember when I showed you how to roast garlic? 
See here if you’ve forgotten.  Or, continue to read how to in the directions below.  I’m a people pleaser to a fault.

 

Loaded Mashed Potato

& Roasted Garlic Soup
INGREDIENTS:

5 heads of garlic
3 cups leftover mashed potatoes
2 teaspoons olive oil
1/2 cup shallots, chopped
1 1/2 cup leftover turkey stock (or chicken broth), divided
3 tablespoons all purpose flour
2 cups 1% low fat milk, divided
1/4 cup fat free plain Greek yogurt (I used Fage)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 center cut bacon slices, cooked and crumbled
1/3 cup shredded cheddar cheese
4 green onions, thinly sliced

DIRECTIONS
Preheat oven to 350 degrees.  Wrap each garlic head with foil and arrange on a rimmed baking sheet.  Roast garlic for 1 hour.  Remove from oven and allow to cool.  Squeeze garlic pulp from each head- you should be left with about 1/4 cup pulp.

In a blender combine leftover mashed potatoes, roasted garlic pulp, and about 1/4 cup broth. blend until smooth, but still creamy.

Heat oil in a saucepan over medium high heat.  Add shallots; saute 3 minutes.  Add remaining broth to the pan.  In a measuring cup combine flour and 1/2 cup milk; add to pan with remaining 1 1 /2 cups milk.  Bring to boil; stir often.  Cook one minute and remove from heat.  Stir in the yogurt, salt, and pepper.

Gently stir in blended mashed potato mixture into the soup.  Top with cheese, green onions, and bacon.

Nutrition Information
Serves 4 (about 1 1/4 cup soup)
Calories: 357
Fat: 11.9 g
Carbohydrate: 45.2 g
Fiber: 3.6 g
Protein: 18.2 g

Comments

  1. YUM! That is mouth-watering good! I can't wait to try that on the next very wintery night! Then, I share the successful recipe ;)

  2. John Conner says:

    Its nice Blog
    Nice people Around Here
    nice sharings
    Thanks For Sharing Alot….

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