Leftover love. Leftovers have never tasted better. ♥

I love concocting something amazing with whatever is left in my fridge. I feel like it's a super power to be able to look in my pantry and fridge and be able to make something tasty out of odds and ends. It helps me feel creative and frugal. Now does my family like it as well? Most of the time. =)

I made the best potato soup from my extra zucchini and squash and leftover baked potatoes. It is super healthy with only a little butter and cheese and a ton of veggies!



Start by roasting some veggies. I started with rosemary and thyme, an onion, 2 cloves of garlic, a whole zucchini and a small crook neck squash. After those were finished roasting, I grabbed a few leftover baked potatoes in my fridge and blended them together with the roasted veggies. That made the base of the soup. I chopped up 3 potatoes 1 carrot and 2 ribs of celery and boiled till tender. I added that to the base of the soup. Then I added some butter, smoked gouda and salt and pepper to taste. It was so good!  Recipe below:


Here are the ingredients & Instructions:

Start with roasting @ 350 for 45 mins

3 potatoes sliced or use leftover baked potatoes

1 whole onion quartered

2 cloves of garlic- chop off top and ad add olive oil & salt

1 medium size zucchini thickly sliced

1 small squash thickly sliced

1 sprig of rosemary

2 sprigs of thyme

once roasted blend all together.

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While other veggies are roasting, Boil in this order until tender:

2 ribs of celery boil for about 5 mins before putting in potatoes

3 diced potatoes boil for about about 5 mins before adding carrot

1 carrot continue to boil for about 5 mins

Drain veggies and add 1/2 stick of butter and 2 oz. smoked gouda

Add salt and pepper to taste.

Serve with crusty bread. Delicious!

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