Leftover Mashed Potato Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy! Ingredients:
2 tablespoons butter or 2 tablespoons bacon drippings |
1/2 cup chopped onion |
1 cup chopped fresh mushrooms |
14 1/2 ounces chicken broth |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
1/2 teaspoon sweet paprika |
2 cups prepared mashed potatoes (leftover is great) |
1/2 cup cheddar cheese |
2 scallions, finely chopped |
3 slices bacon, cooked and crumbled |
2 tablespoons sour cream |
2 tablespoons cream or 2 tablespoons half-and-half |
Directions:
1. Cook bacon, and set aside to crumble.
2. In a large saucepan, cook onion in butter or dripping until softened.
3. Add chopped mushrooms and cook until tender and onion is golden.
4. Add chicken broth, salt, pepper, and paprika, stirring to mix.
5. Blend in mashed potatoes, stirring until lumps are gone.
6. Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
7. Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.
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