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We love potato soup and I add spaghetti because that's the way my husband's mom did it. (I never asked her why.) Now, instead of peeling and slicing potatoes to make my Potatogetti soup, I use leftover fries. With rare exceptions, we don't eat the fries that come with a meal, so I take them home and put them in the freezer for the next pot of soup. Cut them in smaller pieces, cook in a little water, then add milk, cream, parmesan, basil...as you wish. The "fry" adds flavor, so you might not need as much butter or salt. Enjoy!
I'm in!
When I try it, will let you know. Only one problem: the words 'leftover' and 'French fries' seldom go together around here.
Have you ever had a bag of perogies thaw out and end up in a stuck together mucky mess that you can't separate without breaking them? Don't throw them out!
My hubby went camping and came back home with a full bag of perogies in a mass that he didn't use. I didn't want to throw them out, so I made this and gave it to my FIL (in his 90's and loves soup). He RAVED about it.
Drop them in a mass into a pot of salted boiling water, separating gently with a spoon as they cook.
After they are cooked (follow the time on the package), strain as best you can without losing all the mashed potato mixture, then mix in 1-2 cups of grated cheddar cheese, (Optional: 1/2 cup Parmesan cheese, fried onions, cooked bacon bits, 1 clove minced, fried garlic or garlic powder if you wish) and then add one container of chicken broth.
Mix well with a spoon, then put it in your blender by the cupful and whirl until thick and creamy.
To thin it out, add milk or cream. Heat and serve with a dollop of sour cream and extra grated cheddar for garnish on top if you wish.
Makes a wonderfully thick and hearty potato soup!
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