Mashed-potato soup from The Best of Gourmet 1991 (page 108) by Gourmet Magazine Editors

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Notes about this recipe

  • mfto on June 11, 2016

    I thought this was rather dreadful. If I hadn't had a leftover mashed potato problem, I don't think I would ever have tried it. You see, a couple of dinners ago, I trusted my husband to make mashed potatoes while I concentrated on a more complicated dish. To my horror, when I checked up on him, he had filled a large pan with pared potatoes. I don't have to tell you that he loves mashed potatoes, but he was cooking for 2 not for 6 or 8. Back to the mashed-potato soup recipe. I knew 2 cups of chicken broth and 2 1/2 cups of mashed potatoes could not be right in spite of the fact that this is a Gourmet recipe; so I upped the broth to 4 cups which at least seemed more like soup. I used dried thyme instead of rosemary and lots of ground pepper. In desperation, I added a little cream, pretending that this was Cream of potato soup. My husband loved it, of course.

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