Croquette Soup
These golden croquettes can be floated in homemade or ready-to-serve tomato soup or beef soup, in addition to chicken broth.
INGREDIENTS | SERVES 6
- 1½ cups seasoned mashed potatoes
- ½ cup shredded Colby cheese
- 1 egg
- 2 tablespoons flour
- ½ cup minced ham or corned beef
- 1 green onion, minced
- 1 tablespoon ranch dressing
- 1 cup fine bread crumbs
- Vegetable oil for frying
- 10 cups chicken broth
In a large bowl, combine mashed potatoes, cheese, and egg; mix until well blended.
Sprinkle flour over top of potatoes; work into mixture. Fold in minced ham or corned beef, green onion, and dressing.
Roll potato mixture into 2 long ovals. (If mixture seems too soft, add a little more flour.) Roll ovals in bread crumbs to coat.
Pour vegetable oil into a heavy skillet to a depth of 1. Over medium-high heat, brown croquettes on all sides. Remove to a plate covered with paper towels.
Heat broth. Place several croquettes in each of 6 shallow soup bowls. Ladle broth over croquettes; serve.
Do the Mash
Leftover mashed potatoes can be recycled in a variety of ways, all delicious. Thinned with milk, mashed potatoes can become the base for creamy herb-flavored soups. Recipes for many croquettes, fritters, and seafood cakes use mashed potatoes instead of bread for fillers. Mashed potato mounds can top a savory pie. And, you can always press cold mashed potatoes into a pie pan, brush with butter or top with cheese and breadcrumbs, and bake until browned. Ladle your favorite thick stew into the crust for a clever entrée.
