Everyone loves scalloped potatoes! But sometimes there is just too much leftover. I had a whole lot left over and simply had to come up with a new way to serve ’em up instead of just heating them up as a side.
Naturally I googled Scalloped Potato soup because I had it in my head that it had probably been done and I was right. I loosely followed a recipe I found on AllRecipes, tweaking here and there and came up with what I thought was almost better than the original Scalloped Potatoes!
4 cups Scalloped Potatoes, cut into bite size pieces
4 cups Water
2 McCormick’s Vegetable Stock Cubes
1/2 teaspoon ground Thyme
1/2 teaspoon ground Sage
1 teaspoon Garlic Powder
1 bunch Broccoli, cut into small pieces
Drag a knife through leftover scalloped potatoes, turn pan, drag through again to create bite size pieces of potatoes.
In large saucepan combine potatoes, water, vegetable stock cubes, thyme, sage and garlic powder; bring to a boil.
Reduce heat to a simmer, toss in broccoli, place tight fitting lid on pot and cook until broccoli is tender; about 12 – 15 minutes.
If desired, top each serving with a bit of shredded cheddar cheese.
Serve with warm Herb Biscuits.
The link for the recipe that I sort of followed:
