Potato and Onion Bisque – Humble Spud Soup

A splash of Olive Oil
1 Large Onion, sliced thinly
1 Garlic Clove, minced
2 cups Leftover Mashed Potatoes
3 cups Low-Sodium Beef Stock
1 pinch of salt & pepper
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Heat oil in a pot. Toss in sliced onion, cook until slightly golden over medium heat. Some might want their bisque blanc (white) but I like gold-flecked onions in mine. Add garlic clove. Cook for a minute or two, don’t let the garlic burn. Dump in the broth, bring to a boil and reduce to a simmer. Add the mashed potatoes and seasonings. Press the mash against the sides of the pot with a wooden spoon. Let simmer for 15 minutes or so, until the onions are soft. J

ust before serving, add the cream, and warm through on LOW. High heat will cause the cream to separate. If you’re watching your waistline, you can substitute low-fat milk for the cream or skip it all together. If it doesn’t seem rich enough without the dairy, then add a wodge (1Tbsp.) of butter just before serving.

Ladle this comforting concoction into bowls. If you need a little extra somethin’ sumthin’, sprinkle on a bit of grated cheddar or a crumbled bacon or BOTH!

The best potatoes for mashing are the red skins. I also love Yukon Gold and grew them last year. They were tender and sweet, and were quite excellent in a hot potato salad.