Recipes and Cooking Shamrock Smoky Cheese and Potato Soup Be the first to rate & review! The secret to a 25-minute potato soup? Refrigerated mashed potatoes! Balance the creamy, cheesy soup with a crunchy toast topper. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 25 mins Servings: 4 Ingredients 1 ½ cup shredded smoked cheddar, smoked mozzarella, or smoked gouda cheese (6 ounces) 1 tablespoon all-purpose flour ½ cup finely chopped carrot (1 medium) ½ teaspoon curry powder ½ teaspoon paprika 3 cup whole milk ½ 24 ounce package refrigerated garlic mashed potatoes 4 slices of bread store-bought pesto Directions In a medium bowl combine cheese and flour; set aside. In a Dutch oven combine the carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes or just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook and stir until hot and bubbly. Stir in the cheese and flour. Cook and stir about 2 minutes or just until cheese melts. Using shamrock cookie cutters, cut shamrocks out of slices of bread. Toast the shamrocks and top with prepared pesto. Ladle soup into bowls. Top with one pesto-topped toast shamrock per bowl. Rate it Print