Best 2 Leftover Scalloped Potato Soup Recipes

Indulge in a hearty and comforting journey with our collection of leftover scalloped potato soup recipes. These culinary creations transform your leftover scalloped potatoes into a creamy, flavorful soup that's perfect for cozy nights or quick weeknight meals. From classic recipes that capture the essence of traditional scalloped potatoes to innovative variations that introduce unique flavors and textures, we've got something for every palate. Get ready to embrace the versatility of leftover scalloped potatoes and discover a symphony of comforting soups waiting to be savored.

Here are our top 2 tried and tested recipes!

POTATO SOUP FROM LEFTOVERS

Potato Soup from Leftovers image

After New Year's dinner, as I was putting away food, I noticed about 2 cups of scalloped potatoes, and almost threw them out. WAIT! I thought, what can I use those in? Potato soup! So right there, instead of putting them in plastic-ware, I dumped them into a small soup pot and added these other ingredients, and Voilà! Potato...

Provided by Susan Feliciano

Categories Cream Soups

Time 20m

Number Of Ingredients 7

Ingredients

2 c leftover scalloped potatoes
1 c whipping cream (leftover from pie)
1 1/2 c milk
1/2 c chopped onion (leftover)
1 c grated cheese (leftover from cheese spread)
1/2 c sour cream (leftover from horseradish sauce)
2 Tbsp butter (optional)

Steps:

1. Dice up any large pieces of potatoes and place them in a pot with the cream and milk. Heat gently over medium heat, stirring. Add onion, cover, and simmer gently until onion softens, total time about 5 minutes.
2. Sprinkle in cheese and stir until it melts away. Then turn off heat and stir in sour cream. Taste and season with salt and pepper to your liking. Add butter if desired.
3. Serve immediately, or place in refrigerator container to use the next day. To reheat, place over low heat and stir until just serving temperature. Serve topped with sliced scallions and/or grated cheese and bacon bits.

LEFTOVER BAKED POTATO SOUP

Leftover Baked Potato Soup image

Provided by Alton Brown

Categories appetizer

Time 35m

Yield : 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

Steps:

In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
Ladle into bowls and garnish with chives.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't overcook the potatoes. They should be tender but still have a little bit of a bite to them.
Use a good quality cheese. A sharp cheddar or Gruyère will give your soup a rich, cheesy flavor.
Season your soup to taste. Add salt, pepper, and other spices to taste.
Serve your soup hot. It's best enjoyed fresh out of the pot.

Conclusion:

Leftover scalloped potato soup is a delicious and easy way to use up leftover scalloped potatoes. It's a creamy, cheesy, and comforting soup that's perfect for a cold winter day. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love. So next time you have leftover scalloped potatoes, don't throw them away! Turn them into a delicious soup instead.