Leftover Mashed Potato & Leek Soup
Tackle Thanksgiving leftovers and get your nutrition back on track with this simple bone broth infused recipe.
Thanksgiving is great for all sorts of reasons. There’s friends and family, a succulent turkey with all the trimmings and, last but certainly not least, there’s pie. Yes, there’s a lot to love about the Thanksgiving meal, but it’s hard to remember all those things when you’re tucking into it for the fourth time in a week. Not only is it dull to eat the same meal ad nauseam, it’s also not particularly good for you. Numerous organizations, ranging from the New York Times to the Calorie Control Council, have made a habit of hypothesizing how many calories the average American consumes at the holiday table, and the results are never pretty. True, there is little agreement about the grand total, but estimates range from 1,500 to a whopping 4,500 calories. It’s excessive at either end of the spectrum and it’s certainly not advisable to eat like that for a week solid. But what to do with the leftovers?
We at Bone & Co. know that, regardless of the quality of your holiday meal, leftovers are kind of a drag. No one wants good food to go to waste, but even prized items like creamy mashed potatoes can lose their charm pretty quick. So, to help you avoid fighting your way through the ghosts of meals past, we devised a simple, healthy recipe that will get you nutritionally back on track and make a dent in your holiday stash.
THE CHANGE UP
The day after Thanksgiving is almost better than the day itself. You stumble out of bed, demolish a piece of pumpkin pie for breakfast, make the mother of all hot turkey sandwiches for lunch and enjoy a satisfying repeat of the night before for dinner. As good food days go,the day after Thanksgiving is tops. But two days of pie, stuffing, white meat and dark meat, is enough to make anyone feel a little off their game. When you start fantasizing about a Granny Smith apple you’ll know you’ve hit nutritional rock bottom. This means your body is screaming for something straight forward, something simple, something not basted in butter. You need bone broth.
WHY BONE BROTH?
Your body is smarter than you think; It knows it’s been through an ordeal. While you’ve been letting your hair down, your body has been working overtime to process all the rich food and wine you’ve been throwing at it. But everything and everyone has a breaking point. So when you start longing for salad, your body is telling you it needs a little TLC. That’s when you reach for bone broth.
Bone broth helps heal the mucosal lining of your digestive tract, something that takes a bit of a beating when consuming heavy food. It also reduces inflammation through the power of essential amino acids and collagen. And there is evidence that suggests bone broth helps regulate blood sugar levels. Something you doubtlessly need after a big meal of refined carbs and a ton of sugar.Bone broth also has a host of essential vitamins and minerals you might have missed out on while you were going to town on that pumpkin pie.
BUT WHAT ABOUT THE LEFTOVERS?
While we can’t help you navigate that half-eaten cheese plate or that pumpkin spice fudge, we can help you get rid of those mashed potatoes and add a little bone broth to your diet at the same time. We think this is a worthy service, because when you think about it, most people use mashed potatoes as a vehicle for gravy, and gravy doesn’t typically survive much past Turkey Day. So, with no gravy to sweeten the deal, mashed potatoes tend to languish away in the back of the fridge. But our recipe for Mashed Potato & Leek soup will make short work of those taters while giving your body the care it craves.
Now, you might be thinking “why would I spend 24 hours of my life making bone broth just to get rid of some leftover mashed potatoes?” and you would be right. Why would you? That wouldn’t make “short work” of your mashed potatoes. Luckily, you don’t have to slave over a hot stove for quality bone broth. Bone & Co. is happy to put the care and work required into making top notch bone broth, so you don’t have to. And we make it even easier by delivering the bone broth right to your door, so you really can make “short work” of those pesky tubers.
Break the monotony of your post-Thanksgiving meals and repair your body after a day’s indulgence with Bone & Co. and your mashed potatoes.
MASHED POTATO & LEEK SOUP
4 strips of low-sodium bacon, roughly chopped
2 leeks, trimmed, rinsed and thinly sliced
4 cloves garlic, minced
4 cups Bone & Co.’s Chicken Bone Broth
2 ½ cups leftover mashed potatoes
7 tablespoons Greek yogurt, divided
2oz fresh chives
Salt and pepper to taste
- Place bacon in a large heavy-bottom pot over medium heat. Cook bacon until crisp. Remove bacon from the pot and place on a plate lined with paper towel and set aside.
- Drain all but 2 tablespoons of the bacon fat from the pot. Add the leeks and sauté until softened. Add the garlic and sauté until fragrant. Season with salt and pepper.
- Add the bone broth to the pot and bring it to a boil. Once the broth comes to a boil, reduce the heat to a simmer.
- Stir the mashed potatoes into the simmering broth until well-integrated. Leave the soup to simmer and reduce slightly. About 10 minutes. Taste the soup and season with salt and pepper accordingly.
- Remove the soup from the heat and stir in 4 tablespoons of the yogurt.
- Place chives and remaining yogurt in a food processor and blend until smooth.
- Divide the soup into bowls and serve with a dollop of chive yogurt and a sprinkling of the reserved bacon.