Mashed Potato Soup
2 1/2 c. mashed potatoes (leftover, store-bought, whatever)
1 onion, chopped
1 tbsp. olive oil
14 oz. chicken stock (I used low sodium canned)
1/2 c. sour cream (I used reduced-fat)
Shredded cheese & sliced scallions for garnish, if desired (bacon crumbles would be good, too)
Sauté the onion in the oil until softened. Add mashed potatoes & broth. Bring to a boil over medium-high heat, stirring and pressing out any lumps with a wooden spoon. Add sour cream and gently heat through. Serves 4-6.
12 oz. beer (our 21 y.o. left some PBR behind after his last visit & that worked fine. I would not use light beer.)
2 2/3 c. self-rising flour
Preheat oven to 375 degrees. Mix beer & flour well, but not overmuch. Put into a greased loaf pan and bake 50-55 minutes, until loaf begins to pull away from pan. Let cool 5 minutes before slicing. This is great with honey, for a special treat.