Potage Potot

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Soup du jour

Potato, broccoli, red peppers, onions, zucchini, topped with shredded Cheddar and smoked paprika.

Incredibly satisfying.

Someone asked for more directions. Er . . . I don’t have recipes, but just wing it with whatever I happen to have on hand. This was:

Last night’s mashed potatoes and gravy, with freshly sautéed chopped onions, leftover broccoli and leftover leftover (yes, twice!) zucchini, red pepper, and onions.

Heat together. I added dashes or spoonfuls of the following (I don’t measure, either) –

Vegetable broth granules
Italian seasoning
Cajun seasoning
Tarragon, dried

When serving, I shredded some Cheddar on top, and then sprinkled smoked paprika over the cheese, as in the picture. Sometimes I use sour cream for this purpose in place of the cheese.

Dill is good, too, sprinkled over sour cream with this type of white creamed soup.

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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2 Responses to Potage Potot

  1. Bev says:

    Did you add milk to the mashed potatoes to make them soupy? Or did the gravy itself take care of that part? (I’m assuming it was white gravy, then.)

    • judilyn says:

      I had made the original gravy with very thick, rich chicken broth, so it was very gelatinous. I reheated the gravy, added the mashed potatoes, and heated everything through.

      When it was hot, I put in the chopped veggies, got everything good and hot, then added whole milk until it was the consistency I wanted. At that point, the cook’s creativity takes over, and the dish can be personalized with whatever floats yer boat!

      We had herb bread and a sliced-up tomato to accompany.

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