Bodega Potato Soup

I’m a lazy, lazy person.

I have admitted it here before, and I’m about to admit it again.

Though it might seem like I cook all the time, I really don’t. I love to go out to eat, and sometimes, I even love to go to the local corner deli and get a quick turkey sandwich and a bag of chips eat while watching the premiere of some horribly embarrassing tv show.

Don’t worry, I haven’t sunk so far as to start watching Buckwild.

One of the best items at any NYC corner deli is a stuffed baked potato. These are always huge and tasty, chock full of tender broccoli, salty bacon, and always loads of cheese. They usually warm it in the pizza oven, so the skin gets uber crispy while the insides stay creamy. And did I mention these are huge?

That’s where this recipe came from…a leftover over-stuffed twice baked potato. You can use, in its place, mashed potatoes, a frozen twice baked potato, or any cooked potato at all.

The only requirement is that you stay in your pajamas the entire time that you cook it.

It’s that kind of lazy recipe.

Bodega Potato Soup


1 leftover stuffed baked potato/1 cooked twice baked potato/1 cup mashed potatoes

1 cup frozen cauliflower, microwaved until soft

2 tsp. butter

1/2 onion, diced

1/2 cup shredded cheese

assorted seasonings (cayenne pepper, cumin, bbq seasoning, etc…)

1/2 to 2/3 cup of milk (or to taste)

1. Melt the butter in a stockpot over high heat, and throw in the onion to get translucent. Sautee for about 10 minutes.

2. Add the milk and seasonings. Cayenne pepper is especially useful here, but adding things like curry, herbs de Provence, or dried thyme take the soup in any direction you like.

3. In a few minutes, the milk should be bubbling and starting to scald. Now…

4. Add the potato…

and the cauliflower. That should stop the milk from bubbling up so furiously. If it still bubbles like crazy, reduce the heat a bit.

5. Now stir in the cheese, and let the soup cook for about 5 minutes.

6. When everything is heated through and the taste is to your liking, puree in blender until smooth. You may need a bit more milk, since the soup will thicken up quite a bit (but not too much…the thickness is part of the whole deal!).

7. Top with a blanket of shredded cheese and serve.

I told you this was really easy. You don’t often think to use up leftovers – at least, I don’t – and this really uses a leftover potato to great effect. The soup is thick, creamy, and very flavorful. Whatever is mixed into the potato just enhances the soup with bits of broccoli or small shards of crunchy bacon. Don’t forget the seasonings – this is such a rich and milky soup that it needs a lot of flavor so it isn’t bland.

When done right, this should be a thick and cheesy bowl of comfort.

To be enjoyed while watching Buckwild.

Come on, you already knew I watched it.


 the winner of the cheese giveaway is :

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 Sarah M. Shaker! Congratulations Sarah, I will contact you shortly to get you your prize!