I’m a little behind due to the holiday yesterday, but I did get some extra things cooked up to make this week’s dinner menu easier to pull off: I had my husband cook up some extra Sausage while he was grilling for Spaghetti later in the week and some grilled chicken for salads or quick chicken burritos for lunches. On Sunday we cooked a roast, and I will be using what was left of that to make the tacos on Thursday. I still had some leftover mashed potatoes from last week in the freezer so we will be having potato soup this week.
- Monday – BBQ (Hamburgers)
- Tuesday – Mashed Potato Soup w/Fresh French bread
- Wednesday – Spaghetti with Meat Sauce and Side Salad
- Thursday – Tacos with Spanish rice
- Friday – Leftovers
Mashed Potato Soup is a favorite around our house (except for my daughter who declares that she hates soup). I use this recipe a lot around the holidays to use up the leftover mashed potatoes. The original recipe is from Alyssa at Kingdom First Mom. I have tweaked it a bit here and there.
- 4 cups mashed potatoes
- 1/2 white or yellow onion
- 2 carrots chopped
- 2 sticks celery chopped
- 2 cups chicken broth
- 1/2 cup milk (1%, 2% or Whole)
- 1/2 cup shredded cheddar cheese
- 1 (8 ounce) package cream cheese, cut into chunks (soften to room temperature)
- Salt and Pepper to taste
- 1/4 cup of bacon bits (optional)
- 1/4 cup of green onions (optional)
- Mince the onion, carrots and celery in the food processor
- Put the minced vegetables in the soup pot with the chicken broth, milk and salt and pepper
- Bring to a boil then reduce heat and simmer about 5 minutes
- Add the cream cheese, cheddar cheese and the mashed potatoes, stirring frequently.
- Simmer for about 10-15 minutes more until all the cheese has melted and the soup is nice and hot.
- Top with green onions and bacon bits.