Slowly I’m building quite a ‘what to do with left-over mashed potatoes’ category. Probably because—being the potato junkie that I am—I constantly make way too much of it. You’ll find my Ghanaian peanut soup (it’s absolutely divine!) and not to mention my Potato Crepes there.
When I eat fish for dinner, I prefer to eat it with a light white sauce and some mashed potatoes. Carrots and leeks both make a perfect side-dish for fish, but 9 out of 10 times I prefer leeks. It just really adds to it.
So I figured; what if I incorporate all of this into a hearty meal soup? Could it work? So I dived into my kitchen and the result was so incredibly good I’m labeling this a definite ‘do-again’. Here’s my Kayotic twist on fish soup :)
1 cup left-over mashed potatoes
1 medium onion
1 large leek
3 1/2 cups milk
2 bay leaves
2 tbsp cream
1/2 to 1 tsp mustard
The weather has been great here! So the kiddo has been playing outdoors with his beloved ‘side-walk chalk’ for several days now. It made for quite a few cheerful photos, and lots of drawings in the back yard! Don’t you just love those tiny hands and feet!
Being outside all day makes anyone hungry, so here we go; I’ve carefully washed a large leek, cut it in half and minced it.
I’ve also finely chopped a medium-sized onion. How could I not?
Bought a large haddock at the market and had them fillet it for me. Unfortunately I forgot to ask them to take the skin off as well, so I had no other choice than to delegate this wonderful task! Yeah… I’ve got it tough.
Cut the haddock in small pieces. Now you can make this soup with pretty much any kind of white fish—and you can definitely make this with a package frozen fish as well—I just really like haddock.
Get 2 tbsp all-purpose flour in a bowl and add a tiny splash of milk. Stir well to turn it into a lump-free concoction.
Heat 2 tbsp butter and cook the onions and leeks, over low heat, for about 5 minutes. Until they start to soften.
Pour in the flour mix, stir to coat the vegetables with it and cook for an additional minute.
Bit by bit (and while stirring) pour in 3 1/2 cups of milk. Season with 1 tsp salt, pepper and add 1 or 2 bay leaves.
Looking quite cheerful, no? Bring the soup to a boil and simmer, over very low heat, for about 15 minutes.
This will give you plenty time to finely chop a good handful of flat-leaf parsley.
Remove the bay leaves after 15 minutes and add the haddock. Simmer the soup—depending on the size of your haddock pieces—for another 10 to 15 minutes.
Finish the soup with 2 tbsp cream, 1/2 to 1 tsp (Dijon) mustard, 1 cup of left-over mashed potatoes and the chopped parsley.
Warm everything for a few more minutes, check the seasoning and serve with crispy French bread. This is the life, guys, this is the life!