This soup comes together in under 15 minutes total with basically zero work if you have leftover mashed potatoes to use up. If not, estimate about 30 minutes to go from prep to serve with a little bit of blending in there.

Technically, this recipe is grain-free but almost paleo. It does have some cheese and as minimal dairy doesn’t bother me, I kept it in. This can be also be vegan if you prefer by swapping out the cheese for your favorite non-dairy option.

Feel free to additional items to your liking such as chopped green onions, leftover meats like bacon or ham, or spice it up with some cayenne for an extra warming boost!

ingredients:

1 small onion, chopped

2 tablespoons olive oil

2-3 cups leftover mashed potatoes

2 tablespoons cassava flour

1/2 tsp salt

1/2 tsp pepper

1/4 tsp turmeric

1 can coconut cream, 13.5 oz, shaken to mix

2 cups unsweetened almond milk or your choice of unsweetened non dairy milk

1.25 cups vegetable broth (or sub chicken if preferred)

1 cup shredded co-jack cheese (or non dairy substitute)

Additional items if desired: chopped green onions, chopped cooked bacon, diced ham, hot sauce or 1/4tsp cayenne pepper, chopped bell peppers

directions:

Heat 2 tablespoons of olive oil in a large stock pot with lid. Add chopped onion and saute until soft and translucent.

Sprinkle cassava flour over onions and stir to coat. Add broth, almond and coconut milk, turmeric, salt and pepper and whisk to combine. Let simmer 4-5 minutes until slightly thickened and then whisk in mashed potatoes. Simmer another 5-8 minutes until soup is hot.

Remove from heat and stir in cheese. Serve hot with toppings of your choice. Soup will thicken more as it cools.

No leftover mashed potatoes? Peel and small chop 4 large baking potatoes. Add potatoes in along with broth and milk with an additional 1/2 cup of water. Cook for 20 minutes or until potatoes are very tender, then blend with a stick blender, in batches in a blender or simply mash well until soup is a smoother consistency.

Vegan option: substitute cheese for favorite non-dairy blend and do not mix in at the end. Serve soup with vegan shreds on top as a garnish as reheated the non-dairy shredded cheese tends to separate.

Store remaining soup covered in refrigerator, reheat as needed.