Leftovers Reloaded

This week's recipe is a way to get rid of all those leftover meals you had during the week and make them into something new, FAST!

So the other night I was trying to figure out what to do for dinner and I noticed the fridge was full of tupperware with the past meals we had eaten over the last week. So I got to thinking, how can I make something delicious out of these leftovers. After staring for a few minutes, it came to me. The first thing I knew I was going to make was Creamy Potato Soup with the leftover Skillet Potatoes. Here's the recipe:

Fast and Easy Creamy Potato Soup

- 1 large container of Leftover Skillet Potatoes (you could always use leftover Mashed Potatoes)
- 1 can of cream corn
- 1/2 cup of milk
- 1 14oz can of Chicken Stock
- Salt and Pepper to taste
- 1 sprig of Fresh Rosemary
- Fresh chives (for garnish)

Ok, for those of you who don't know what Skillet Potatoes are, they are a staple my mom made when I was growing up while camping (and she made them at home too, of course). They are basically potatoes, cut into medium thin slices, 1 yellow onions sliced and diced, a lil salt and pepper, put into a skillet with some canola oil and fried. SUPER easy to make and we usually have leftovers which was the case the other night when I went over to my parents house for dinner. My mom sent me home with the leftovers and they worked perfectly for this recipe. But if you didn't have Skillet potatoes in your fridge and didn't have time to make them, you could easily use leftover mashed potatoes (instant or homemade) or leftover potato au gratin.

Basically you put your leftover Potatoes, a can of cream corn, can of chicken stock, milk, salt/pepper, and fresh rosemary into a blender and mix until smooth. Pour your blended soup into a large pot and heat over medium heat until your soup is hot all the way through (my soup took about 5 minutes).

While the soup warmed up, I decided to make a Sausage Crostini to go along with the soup. SUPER fast, SUPER easy.

Sausage Crostini
- 1/2 cup of leftover Italian Sausage
- Olive oil
- Garlic
- Ciabatta Bread (sliced)
- White Cheddar Cheese or Parmesan Cheese

I had a little container of Italian Sausage from making Lasagna the other night, I put the leftover sausage on top of the leftover Ciabatta bread I had from Lasagna night as well, put some diced garlic on top of the sausage, drizzled some olive oil over the top, and topped with White Cheddar Cheese. I placed the Crostini into the Toaster Oven for about 1 minute until the cheese melted and everything was warm (if you don't have a toaster oven, just turn your oven to 350 on Broil and leave them in there for about 1-2 minutes.

After your soup is warm pour it into a bowl and top with some fresh chives as a garnish and to add some flavor. That's it! The whole meal took maybe 10 minutes from start to finish. It was delicious and got rid of all the tupperware in my fridge.  Enjoy!