Creamy Mashed Potato Soup, from Leftovers

Ingredient List for Creamy Mashed Potato Soup

3 tablespoons butter
3 tablespoons all purpose flour
3/4 teaspoon salt
dash of white pepper
3 cups milk
3 cups mashed potatoes
1/2 pound Velveeta Cheese
1 cup Frozen Peas

Photo by Pinot & Dita

Directions for preparing Creamy Mashed Potato Soup

Make a white sauce by first melting the butter in a sauce pan over low heat.
Blend in the flour with a whisk.
Stir in salt and a dash of white pepper.
Add milk all at once.
Cook quickly, stirring constantly, till mixture thickens and bubbles.
Remove from heat when it bubbles.
Add cheese, stirring until it melts.
Add potatoes and stir until smooth.
Add 1 cup frozen peas or to taste.
salt and pepper to taste.

Note: You can add more or less potatoes to adjust the thickness to your liking.

It has been about four hundred years since the potato was introduced into this country. It was introduced into Europe in about the year 1580, but the people in Europe thought for many years that the potato was poisonous. It wasn't until such a time as the crops failed and the people were starving that they were obliged to eat the potato. They soon realized their mistake and since that time it has become a very popular food item.
There is probably no other vegetable capable of being served up in such a variety of dishes as the potato. We like it boiled, fried, baked, roasted, mixed with meat and in soup.

The potato was brought to Spain from the mountainous regions of South America in about 1550. It was also found in its natural state in Buenos Aires and in the mountains of Mexico, and in Central America. It was introduced into Vienna from Italy, in the year 1588.

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Sir Walter Ealeigh sent a noble lord in England some potatoes from the New World, advising him to plant them in his garden and saying that they were a wonderful food.
His lordship planted the potatoes and tended them with great care, and finally one day decided they were ready to eat. He invited his noble friends and their ladies to test out his new vegetable crop from America. Sir Walter Ealeigh, sadly, had not advised the lord as to which part of the plant was edible and the lord proudly served his guests the leafy greens of the plants, ignoring the tuber.

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