Farm to Fryer: Potatoes in NE Florida
Your favorite salty sidekick may have originated from the sandy soil of Northeast Florida.
Easy
20 MIN
All the flavors of a stuffed baked potato in a bowl - perfect for a quick dinner on a chilly day.
Ingredients
SERVINGS: 2-3 Serving(s)
- 1-1/2 pounds lightly mashed potatoes*
- 1/3 cup milk
- 2 cups chicken broth
- 1 cup roasted mushrooms, chopped*
- 1 cup roasted broccoli, chopped*
- 2 to 3 teaspoons garlic powder
- 1/3 cup shredded Cheddar cheese
- 1/3 cup green onions or chives, chopped
- 4 ounces (3-4 pieces) cooked, crumbled bacon*
- Salt and pepper, to taste
- Fresh bread, for serving
- *If cooking the “stack” of 3 meals, you will have this leftover from Candied Bacon with Smashed Potatoes and Roasted Vegetables.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Candied Bacon with Smashed Potatoes and Roasted Vegetables. After cooking that, you will be part-way toward two other meals in the stack, this one for Broccoli, Mushroom and Potato Soup and Shredded Brussels Sprouts and Potato Salad.
Instructions
Put potatoes in a medium sized pot and set over medium heat. Add milk and chicken broth and heat until warmed throughout.
Once the soup is steaming, remove from heat and use an immersion blender to blend until smooth. (Alternatively, the soup can be poured into a regular blender, then transferred back to the pot.) Add more chicken broth or milk if you desire a smoother texture.
Stir in the chopped mushrooms and broccoli. Season soup to taste with garlic powder, salt and pepper. Garnish soup bowls with cheese, green onions/chives and crumbled bacon.
Serve with fresh toasted and buttered bread.
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Amy shops for organic food locally at Native Sun Jax!
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