This creamy broccoli soup is a perfect way to use up leftover mashed potatoes, adding extra flavor and texture without any waste. It’s quick, comforting, and ideal for a cozy weeknight meal.
Start by heating up the bacon drippings in a large pot over medium-high heat. Toss in the chopped onion and celery, and cook them until they’re nice and soft, about 3 to 5 minutes. Next, add the sausage along with the sage, paprika, salt, and pepper. Break up the sausage with your spoon and cook it until it’s browned and no longer pink, which should take around 5 to 7 minutes.
While the sausage is cooking, poke a few holes in a zip-top bag and throw in the broccoli. Pop it in the microwave for about 3 minutes to steam it through.
Once the sausage is ready, pour in the broth and stir in the leftover mashed potatoes until everything is well combined. Then, add the steamed broccoli, corn, and green chilies. Give it a good stir, and mix in the sour cream. Taste the soup and adjust the seasoning with more salt and pepper if you need to.
Let the soup simmer gently for about 10 minutes so all those flavors can come together beautifully. Then, it’s ready to enjoy!
- Use fresh or frozen broccoli depending on what you have. Frozen works just as well.
- Blend the soup carefully to get a smooth texture, but leave some small pieces if you like a bit of bite.
- Adjust the thickness by adding more broth or water if the soup feels too thick from the mashed potatoes.
This soup is a great way to reduce food waste by using leftover mashed potatoes. It’s creamy and comforting without needing cream. Plus, it’s full of healthy broccoli and easy to make on a busy day.
Serve the soup warm with a sprinkle of grated cheese or a dollop of sour cream. It pairs well with crusty bread or a simple side salad for a light meal. A few toasted nuts or seeds on top add a nice crunch.
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened. This soup can also be frozen for up to two months.
