‘Tis the Monday after Thanksgiving, and we have finally cleared the myriad of foil-covered bowls from the refrigerator. This year we stockpiled a ton of mashed potatoes and a good amount of Corn Casserole, plus odds and ends of ingredients not fully used in the preparations – vegetables, herbs, stock and cream.
My daughter and I decided to use this bounty for two new time-saver soups – Corn Chowder and Potato Leek Soup – delicious accompaniments to the post-Thanksgiving turkey sandwich.
These recipes are variations of soups I make during the year. Using the leftover sides, however, reduces overall prep and simmer time to 25 minutes or less – a winning combination after the intense preparations of the holiday feast.
Because we were making small batch soups for lunch, we made both of our varieties at the same time, selecting from our assortment of Thanksgiving leftover sides and ingredients: corn casserole, mashed potatoes, chicken stock, half-and-half, creme fraiche, leeks, parsley, thyme, chives, lemons, red bell pepper, and a potato. We also had a few strips of bacon from the morning’s breakfast, so we added that to the mix as well.
Leeks are a special occasion buy for me, but since I used one in a new dressing recipe this Thanksgiving, they made the leftover list! Substitute onions if that’s what you have. I do usually have homemade creme fraiche in the frig, and since it was an ingredient in the make ahead Poblano Potato Gratin Friday night dinner (with a slow cooker brisket), it fell into the leftover category as well. If sour cream is on hand, that would be fine to substitute- or omit if you prefer.
Let’s start with the Corn Chowder. Prep the leeks, red bell pepper and potato. In 4-quart saucepan, melt butter over medium heat.
Add chopped leek and red pepper and cook, stirring often (5 minutes) or until vegetables are tender.
Add potato, stock, thyme, salt, 1/8 tsp pepper. Heat to boiling; boil 10 minutes, or until potato is fork-tender.
And corn casserole, half and half and heat through. 
Spoon into bowls; sprinkle with crumbled bacon and a little black pepper, and serve.
Corn Chowder
Ingredients
- 1 Tbs butter
- 1 leek white & light green parts only, washed & chopped (or 1 small onion, diced)
- 1 potato peeled & cubed
- 1 small red pepper seeded & diced
- 1/2 tsp fresh thyme leaves
- 2 c chicken stock (or turkey) or turkey stock
- 1 1/2 c leftover Corn Casserole
- 3/4 tsp coarse salt
- 1/8 tsp pepper
- 1 c half-and-half
- 1/4 c crumbled bacon for garnish
- Ground pepper for garnish
Instructions
In 4-quart saucepan, melt butter over medium heat. Add chopped leek and red pepper and cook, stirring often (5 minutes) or until vegetables are tender.
Add potato, stock, thyme, salt, 1/8 tsp pepper. Heat to boiling; boil 10 minutes, or until potato is fork-tender.
Add corn casserole, half and half and heat through. Spoon into bowls; sprinkle with crumbled bacon and a little black pepper, and serve.
Notes
On to the Potato Leek Soup. Clean, chop & pat dry (or spin) the leek.
In 4-quart saucepan, heat oil over medium heat. Add chopped leek and cook, stirring often (five minutes) or until tender. Add stock and simmer 15 minutes.
Add mashed potatoes and whisk until smooth. Add half-and-half, lemon juice, and season to taste with salt and heat through.
Ladle into bowls and garnish with a dollop of creme fraiche and a healthy sprinkling of minced parsley, and serve. 
We also enjoyed crumbled bacon and hot sauce as an alternative topping.
Potato Leek Soup
Ingredients
- 1 Tbs canola oil
- 3 c leftover mashed potatoes
- 1 leek white & light green parts only, washed & chopped (or 1 small onion, diced)
- 2 Tbs chopped chives
- Kosher salt to taste
- 1 Tbs fresh lemon juice
- 1 c half-and-half
- 1/4 c creme fraiche for garnish
- 1 Tbs chopped parsley for garnish
Instructions
In 4-quart saucepan, heat oil over medium heat. Add chopped leek and cook, stirring often (five minutes) or until tender.
Add stock and simmer 15 minutes. Add mashed potatoes and whisk until smooth. Add half-and-half, lemon juice, and season to taste with salt and heat through.
Ladle into bowls and garnish with a dollop of creme fraiche and a healthy sprinkling of minced parsley, and serve.
Notes
For me, “leftover reduction” is an all-out endeavor, but one I always look forward to. Creamed turkey over mashed potatoes is a comfort food regular, and cream of wild rice soup is a favorite. But every year’s leftovers are a little different, depending on who came for dinner and their favorite holiday sides.
Aside from late night second helpings and day after turkey sandwiches, what did you do with the Thanksgiving leftovers?
