It seems like every time I make mashed potatoes, I end up making too much. This could be because I absolutely love mashed potatoes and my eyes are always bigger than my stomach. Luckily, mashed potatoes freeze very well. Then, you can thaw and serve them at a later time and they won’t go to waste. They come out delicious. The other day, I pulled out some frozen mashed potatoes (made then frozen about a week earlier) and thawed them out, not yet know exactly what I was going to do with them, but knowing they would be a component of dinner that night. The morning I pulled them out of the freezer, it started raining outside and I suddenly got the hankering for soup. Growing up, one of my favorite soups was potato soup—it was always so creamy and delicious! So, as I was sitting there craving soup, it dawned on me that I could make a delicious potato soup with very little effort.
I chopped up some celery, carrots, and onions and sautéed them until the carrots were tender. Next, I took some leftover rotisserie chicken, removed from the bones (I actually used a pack of rotisserie chicken meat from the Costco deli that I also had stashed in my freezer!). I cut up the chicken into bite-sized pieces and added that to the pot. Then I poured ½ to 1 cup of Marsala wine into the pot and let the alcohol cook off. Then, I added some chicken broth and the mashed potatoes, along with a can of corn (drained). I let it simmer for 30-45 minutes over medium heat and got an absolutely delicious and EASY soup. Enjoy!
