Potato Soup w/ Leftover Mashed Potatoes
For the love of mashed potatoes, please oh please stop throwing them away. They're super simple to turn into a baked potato soup and half the work is already done for you.
Ingredients
- ~4-5 cups Leftover Mashed Potatoes
- 1 box chicken broth 4 cups
- 1 cup whole milk
- 1-2 tbsp sour cream to taste
- 1/4-1/3 cup sharp cheddar cheese to taste
- 2 medium vidalia onions rough chopped
- 1 tbsp olive oil
- 1/4 tsp celery salt
- 1 package turkey bacon or regular bacon
- 1/2 tsp chicken bullion
- 1 tsp dehydrated garlic or 1/2 tsp garlic powder
- 1 tsp dried thyme
Instructions
- Preheat oven to 375F and cook bacon on foil-lined baking sheet until crisp.1 package turkey bacon
- Heat olive oil in medium pot over medium-low heat. Sauté chopped onions with celery salt and black pepper for 5-7 minutes.1 tbsp olive oil, 1/4 tsp celery salt, 2 medium vidalia onions
- Add garlic and thyme, cook 30 seconds. Pour in chicken broth, scrape pot bottom.1 box chicken broth, 1 tsp dried thyme, 1 tsp dehydrated garlic
- Whisk in mashed potatoes until smooth. Add milk, sour cream, cheese, half the bacon, and chicken bullion.~4-5 cups Leftover Mashed Potatoes, 1 cup whole milk, 1-2 tbsp sour cream, 1/4-1/3 cup sharp cheddar cheese, 1/2 tsp chicken bullion
- Bring to slight boil, then simmer 15 minutes. Stir occasionally and adjust seasoning to taste.
- Garnish with extra cheese, bacon strips, and sour cream.
Notes
If you aren't a huge fan of onions, use 1 instead. My family loves onions so I use 2 medium or 1 large.