Messed Up Mashed Potato Soup

Last week I made a venison roast for dinner. And, I wanted real homemade mashed potatoes to go with it.

I peeled three pounds of "B" size reds, put them in a pan and boiled them until they were soft enough to mash. My step-son wanted to help, so I asked him to splash some milk into the pan. I neglected to specify how much milk. The mashed potatoes ended up the consistency of Elmers glue.

I put the pan on the back burner, until after dinner. I didn't want to waste three pounds of potatoes, so I decided to try to make a corrupt version of a soup I love. The original recipe calls for one cup of heavy whipping cream, but the potatoes were already criminally creamy.

What I did was essentially the same as the recipe, but the result was a much lower calorie, more mellow and savory soup. I was fully prepared to dump the entire concoction in the trash, but as it turns out, it was delicious and I had it for lunch the next day and even shared it with a friend.

Messed Up Mashed Potato Soup

Ingredients

2 tbls butter or margarine
1/2 c onions; chopped
1/2 c carrots; chopped
1/2 c celery; chopped
2 cloves garlic; finely chopped
2 tbls all-purpose flour
4 c chicken stock
1/4 cup dill weed
1/4 ts black pepper
1 cup whole milk
3 lbs. "B" red potatoes; peeled and diced
2 tbls cider vinegar; (2 to 3)

Instructions

Boil the potatoes in a large Dutch Oven pan until soft enough to mash. Drain water from potatoes in a collander, and return potatoes to pan. Whip potatoes with the 1 cup of milk. Consistency should be like Elmer's Glue

Melt the butter and saute in a large frying pan the onions,
carrots, celery, and garlic on medium-high heat for 4 to 6 minutes, or
until the vegetables are tender, but not browned. Reduce heat to medium.
Stir in the flour and cook, stirring constantly, for 2 minutes. (Do not
brown.)

Stir chicken stock into the potatoes and whisk. Add sauteed vegetables, vinegar, black pepper and dillweed. Stir well and let simmer on low for 30 minutes. Serve warm.