Valerie Bertinelli’s Leftover Mashed Potato Soup | Food Network


Valerie creates a luscious, creamy potato soup in just 30 minutes using leftover mashed potatoes! Subscribe to #discoveryplus to see more recipes from Valerie on Valerie’s #HomeCooking: Get the recipe ▶ Subscribe to Food Network ▶ Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Leftover Mashed Potato Soup with Corn and Poblanos RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 35 min Active: 25 min Yield: 6 to 8 servings ingredients 3 cups low-sodium chicken broth 3 tablespoons unsalted butter 1 yellow onion, finely diced 3 celery stalks, finely chopped 2 poblano peppers, stems and seeds removed, finely chopped Kosher salt and freshly ground black pepper 3 cloves garlic, smashed and roughly chopped 4 cups leftover mashed potatoes (see Cook’s Note) 2 cups frozen corn chopped chives, for garnish Directions Warm the chicken broth in a small saucepan. Heat a large Dutch oven over medium heat. Add the butter and cook until melted, then add the onions, celery, poblanos, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables begin to soften and the onions are translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Raise the heat to high, add the chicken broth and bring to a simmer. Add the mashed potatoes and use a wooden spoon or a whisk to incorporate them into the broth. The should melt into the broth, leaving no lumps potatoes. Bring the mixture to a boil, then turn the heat down to low, cover and simmer for 10 minutes. Add the frozen corn and cook until the corn is heated through, about 2 minutes. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with chives. Cook’s Note Feel free to use any type of leftover mashed potatoes you have on hand. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: ▶ FULL EPISODES: ▶ FACEBOOK: ▶ INSTAGRAM: ▶ TWITTER: #ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #LeftoverMashedPotatoSoup Valerie Bertinelli’s Leftover Mashed Potato Soup | Food Network .





  1. I love to cook always enjoy making soups on cold winter days I just made this for dinner tonight it was delicious I didn't have leftover mash potatoes I made some in the instant pot I couldn't Waite untill thanksgiving leftover's what was even better I had some homemade chicken broth in the freezer that I made over a week ago.