Winter is pretty much here in all but name. The snow is slowly creeping down the mountains, the leaves have fallen off the trees, and the grass is getting that brittle brown hue. The geese are gone, which means there’s only one thing to do: break out the steamy, thick winter soups.
This potato soup whips up in minutes, especially if you have left-over mashed potatoes. It’s easy, cheap, and quick, which has made it a go-to in my recipe book for years.
It’s a little different than the potato soups I see circulating around Pinterest. This soup has a pureed texture – it’s smooth and creamy, and the spices give it that flavorful edge, as opposed to creams and cheese.