Potato, cheese and onion soup
This could also be called, “Surprise! Soup!” or “Oops I think I added too much milk when reheating the left over potatoes…” but neither of them sound quite right.
Though they are both accurate.
I was planning on reheating some left over creamed potatoes to go with the Chicken Divan Pot Pie I made for supper last evening, but I was distracted and added too much milk to the pot that I was reheating the creamed potatoes in and ended up with a creamy potato soup.
A happy accident, really. To make it more of a deliberate meal I sautéed some sliced onions and added them to the pot with a splash of water to make it the right consistency, some seasoning and a generous topping of grated cheese to make a soup version of twice baked potatoes.
It was a really great, filling soup, perfect for a cold evening.
Potato,cheese and onion soup
- Creamed potatoes (any amount depending on how much soup you want)
- Milk (enough to make a thick soup)
- Water (to make soup the consistency you want)
- Sautéed sliced onions (I used two large onions)
- Salt and pepper to taste
- Pinch nutmeg
- Parsley flakes (fresh would be better)
- 1 teaspoon minced garlic
Heat milk in pot, add creamed potatoes.
Add onions and other ingredients, then season to taste.
Serve with grated cheese and a confident “I made this on purpose” smile!