Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, chili soup with mashed potato cakes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chili Soup with Mashed Potato Cakes is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Chili Soup with Mashed Potato Cakes is something that I have loved my whole life. They are fine and they look wonderful.

These quick and easy potato cakes will have all the family members coming back for more. Just gather six simple ingredients for a tasty treat! Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.

To get started with this recipe, we have to prepare a few ingredients. You can cook chili soup with mashed potato cakes using 11 ingredients and 28 steps. Here is how you cook it.

The ingredients needed to make Chili Soup with Mashed Potato Cakes:

1. Take Chili
2. Take 1 pound Ground Beef
3. Make ready 1-2 large Green bell Pepper cleaned & Chopped
4. Take 1-2 large sweet onions Chopped
5. Get 24-36 ounces V8 juice or tomato juice
6. Get 5-15 ounce cans of Beans I use Red Kidney, Pink Kidney, Black Beans, northern Beans, rinsed thoroughly
7. Get 5 cloves Garlic minced or 1/2 of an elephant garlic clove minced
8. Take 3-15 ounce cans of Diced tomatoes do not drain
9. Take Seasonings I use to taste: dash of cinnamon ( cuts acidity
10. Prepare 2 teaspoons each: Ground Cumin, Chili Powder, Red pepper Flakes, Paprika (smoked or sweet)
11. Make ready to taste Salt and Pepper

Three Bean Salad With Roasted Potatoes. Tempeh Collard Wraps With Mango Salsa. You know, like mashed potatoes are supposed to be. Fried cheesy potatoes, do I need to say more?

Instructions to make Chili Soup with Mashed Potato Cakes:

1. Brown meat in Large kettle or skillet, on medium low, when meat is almost done,
2. Add Chopped vegetables (Onions, bell peppers, canned or fresh tomatoes, beans, garlic, jalapeños if using.)
3. Add half of seasonings. When veggies are tender.
4. Add V8 or tomato juice. (I like V8 because of the flavor it adds.) Stir turn heat up to medium high until it begins to boil.
5. I use two different methods for cooking.
6. 1.). On top of the stove to simmer all day on semi low. I use a lid that I will allow steam to escape. If I have to add more liquid.
7. Sometimes I add low sodium chicken broth, sometimes water. I start in the morning so it will be ready for dinner.
8. 2.) Slow cooker method. I like to fix it before I go to bed, start it on the stove then transfer to lightly oiled Slow Cooker.
9. I start it on high for approximately 45 minutes. I turn it on low to cook over night. Then warm when I get up. Ready for lunch and dinner.
10. Mashed Potato Cakes
11. My husband enjoys mashed potatoes. However when I make them, I have to make quite a bit extra. Next time you make mashed potatoes… make almost double.
12. 8 Medium to large Potatoes, Peeled, quartered or more depending on size
13. 8 ounces of low fat cream cheese softened.
14. Warm milk.. I add 1/4 cup at a time
15. Softened real Butter I use unsalted 1/2 of a stick. Season with salt and pepper to taste. Mash all together. I like to add fresh roasted garlic, fresh shredded cheese of my choice. We like smoked Gouda but a little bit goes a long way.
16. To make my mashed potatoes, I use Russet potatoes, enough for four people. Approximately.. 8 medium to large potatoes. Cleaned, peeled and Cut I To quarters or sixth (depending how large)
17. I place in Low sodium Chicken Broth. Boil until tender, Rinse and save broth.. set it aside
18. I place potatoes back in pot they were cooked in
19. Mash all ingredients until almost smooth. I like a few small lumps, I want my guest to know they are not instant.
20. The next day, add to your mashed potatoes to prepare to make cakes.
21. Oil to fry in about 2-3 inches deep or deep fry. Bread crumbs, sometimes I crush corn flakes, sometimes I use Panko Crumbs, sometimes plain fine bread crumbs. I like to add my own seasonings to my taste which varies.
22. 1-2 sweet onions peeled and chopped.
23. 2 garlic cloves minced.
24. Seasonings I use to taste: salt, pepper, Italian, Cumin, divide these in half.
25. 1 cup of all purpose flour per two cups of mashed potatoes. More if you need it.
26. I season my potatoes and my bread crumbs. Stir well
27. Wet your hands shake of excess.. scoop some out with your wet hands. Roll into a ball, place in seasoned bread crumbs
28. Roll around and slightly flatten, place in Hot oil carefully. I normally fry in skillet. About 3-4 minutes each side on medium heat.

The outside of these leftover mashed potato cakes is light and crispy with a touch of cheese-melted-onto-the-side-of-a-pan taste. Inside they are warm and soft and slightly gooey from the melted white. Reduce heat; cook potatoes until fork-tender. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves. As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown.

So that is going to wrap it up with this exceptional food chili soup with mashed potato cakes recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!