Potage Potot


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.


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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