Sometimes the best thing you can find in the fridge are leftovers. Follow Plato’s advice (you know, the chestnut about “necessity is the mother of invention”)!
Prep time: 15 Minutes
Cook time: 18 Minutes
3 TB olive oil
1 small onion, 1/4″ dice
4-5 fresh sage leaves, minced (or 1 teaspoon dried)
3-4 cups stock
2-3 cups cooked potatoes with peels on, roughly chopped
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Cooked bacon to garnish (optional)
Heat the olive oil in a large saucepan over medium heat and cook the onion and sage, stirring, for 5 minutes or until onions are soft. Using an immersion blender (or a food processor in batches) process the onions with 2 cups of the stock, the potatoes, and the salt and pepper. Add more stock to achieve the consistency you like. Heat soup over medium-low heat in the saucepan, stirring.
Serve, garnished with the bacon. Talk about comfort food.
Served up by Tod Dimmick