The ARFID Foodie

If there is one thing I will claim, it is that I am a lover of leftovers. I think any food I enjoy is better cold. It gives the food time to develop flavor by mingling and sitting in the fridge. However, I get very overwhelmed very quickly. If there are too many leftovers in the fridge, then I am very likely to not eat at all.

I have, however, developed a few tricks to help with this. I’ll share one here:

Liberated Potato Soup

This is being made with leftovers, so use what you have!

• Cooked potatoes (I use mashed potatoes or roasted potatoes)
• Cooked vegetables (I like bell pepper, onion, and celery for this, but anything you’d enjoy in a potato soup works)
• Optional – Cooked meat (chicken, beef, bacon, anything that sounds good)
• Cream (this can be milk, heavy cream, half and half, alternative milk, etc.)
• Chicken Stock (not required, only used to develop flavor and thin the soup)
• Cheese

Mash the potatoes if needed and add to a pot. Add in meat, veggies, and stock (if using). Heat to warm and add cream. Continue heating until it begins to steam. Add cheese. Mix until thickened. Add additional stock or cream as needed to get desired consistency.

Top with cheese, sour cream, and any desired garnish you enjoy

I call this “Liberated” potato soup because my first iteration had potatoes taken from a beef roast that I had no intention of eating, so I stole a few potatoes from that to make my own meal. This recipe is great for getting rid of leftovers without eating the same meal over and over. It also takes some thought out of decision-making.

Just the recipe:

Liberated Potato Soup