This easy potato soup will get dinner on the table in minutes! Start with left over mashed potatoes and finish with a happy belly!
I am a city girl. My family never had land growing up. There was never the need for tractors or other equipment. I’ve never been around lots of chickens, never raised goats or rode horses. Instead I had fence lines, neighbors so close you could practically see into their house, a school within walking distance and a friend on every block.
My husband had a very different upbringing. His parents lived on the same farm as his grandparents. There were acres of corn and soy beans in either direction. While they had neighbors, they were spread out and there were no fence lines separating yards.
He and his sister only had each other to play with and there was no walking to school. The first time I went to visit the house in which my husband grew up, I was struck by the silence. The sounds I was familiar with weren’t there. No dogs barking or kids playing in the streets. Just silence.
Unless of course my father in law was in the tractor or the combine. Then there was the constant drone of the bulky machinery. And the view was the same from any window in the house. Stalks of varying shades of brown. This was their way of life. While it wasn’t always easy, it was serene.
I was fortunate enough to have been invited to this year’s Corn Quest in Des Moines, Iowa. Having seen my husband’s farm first hand, I already knew that most of the corn grown on farms today is used for animal feed, or in other foods that we eat. It is not the sweet corn that we look forward to each summer. I already knew that farming is a way of life.
It is something that is generational; whatever farmers do they think about the next generation that will take it over. I already knew that farming is a passion. But even I was blown away by the sheer size of these farms. The size translates to hours upon hours of hard work. Harvesting corn takes time and BIG machinery.
If that machinery breaks that greatly impacts the harvesting. The size of those farms also means that weather is everything. The Iowa farmers we met were 100% full-time farmers. If the weather was good, farming was good. If the weather was bad, the farming suddenly got more difficult and their rainy day savings just got smaller.
Despite the annual uncertainty, I was humbled by the dedication and devotion. Farmers grow what we demand. The farmers we spoke to grow both GMO and non GMO corn.
That is what the market dictates. GMO’s are a hot topic these days. If you spend any time researching the subject you will find information about why they are necessary and you will find an equal amount of information as to why they should be banned. Regardless of what camp you reside in, do your research before you form an opinion. Educate yourself as much as possible.
I think it’s incredible that we live in a time where you can buy foods with GMO’s or foods without. You can walk into any grocery store and buy organic foods, non organic food, free-range food, Vegan items, Gluten Free foods, lactose free foods, diabetic friendly items and sugar-free foods. We live in a day where we have a choice in what we serve our family. That is truly remarkable.
The one take away, no matter what your dietary preferences or needs may be, most foods have a farmer behind it. Be it an organic farmer, free range farmer, dairy farmer, or even an Iowa corn farmer. Your food isn’t simply found at the grocery store. It started with real people, with a real passion for what they do.
I was not alone in this trip. I was honored to spend my time with these talented ladies.
My trip to Iowa was sponsored by Iowa Corn. The opinions in this post are my own. They are based on my observations and experiences on this trip.
I myself am quite passionate about food. It’s something I rarely take for granted. Even leftovers are important right? That is why I made this incredibly easy potato soup.
What makes it so easy? Mashed potatoes! Don’t worry, you could easily make this soup with regular potatoes, just dice them and cook them right in the soup.
The result will be a less creamy soup, but with the mushrooms and the corn, it will still be quite tasty.
And when Thanksgiving rolls around and you find yourself with a boatload of left over mashed potatoes, you’ll know exactly what to do with them! You could even add leftover turkey if you like. The soup is a great base for any extras you’d like to throw in.
- 3 tablespoon butter
- 1 large shallot, diced
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 2 cups left over mashed potatoes
- 2 cups chicken broth
- 1 cup milk
- 1 14 oz can corn, drained
- 2 tablespoons fresh thyme
- 1/2 teaspoon salt
- cheese, bacon for toppings
- In a large stock pot melt butter over medium heat. Add shallots and garlic, cook 1 minute or until they begin to soften. Stir in mushrooms. Cook an additional 3-4 minutes or until mushrooms become tender. Stir in mashed potatoes. Add chicken broth, milk and corn. Add thyme and salt. Cook until soup begins to thicken, which should take about 10 minutes.
- Serve with cheddar cheese and crumbled bacon.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 396Total Fat 21gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 47mgSodium 1573mgCarbohydrates 42gFiber 5gSugar 9gProtein 14g