Roasted Potato and Onion Soup from Leftovers

It's the day after Christmas and I'm staring at the left over roasted potatoes in my refrigerator. I had sliced them very thin and roasted them with red onions just the day before, but they never reheat and taste the same.

These Yukon Gold slicers are begging for a second life. Here's what I have to work with: 4 unbaked Yukon Golds medium size, 2 pints of half and half, left over chicken stock, 2.5 cups of roasted Yukon Gold potatoes and red onion (tossed with basil, garlic and olive oil when roasted).

Let's make soup.

4 Yukon Gold medium size potatoes
2 1/2 cups roasted Yukon Gold potatoes (roasted with red onion optional)
1/2 cup half and half
1/2 cup chicken or vegetable broth
3 turns of black pepper from mill
1 teaspoon salt
1 small clove garlic minced
Adobo seasoning 1/2 teaspoon
Fresh basil and parsley to taste


Dice the remaining raw potatoes and boil in 4 cups of salted water for 10 minutes. Drain and reserve three cups of liquid.

Using an immersion blender puree the boiled potatoes and 2 cups of cooking liquid.

Add 1 1/2 cups of roasted potato and onion and puree. Add additional cooking liquid as needed. Add puree to soup pot. Put pot on low heat.

Dice remainder of roasted potato and onion in 1/4 inch bite size pieces. Add to soup pot.

Add 1/2 cup of half and half and 1/2 cup of chicken stock or vegetable stock. Add garlic. Add Adobo seasoning, fresh parsley, basil or any herbs you prefer to taste. You can try a touch of cumin for a smokey taste.

*Add additional cooking liquid, stock or milk to get your desired consistency.

Whala! Yummy soup!