I bet you all had a ton of leftovers after your big Turkey dinner.
If you are anything like me you end up cooking WAY too many mashed potatoes.
This is the perfect recipe to use up all of your left overs taters!
My sister Kate has been making this soup for quite a few years now. I had at her place about 5 years ago but I have never made it myself, until now.
What you need,
6 slices of bacon, chopped
4 tbsp. butter
1 medium onion, diced
4 tbsp. all-purpose flour
4 cups of low sodium chicken broth
2 cups left over mashed potatoes, I used heaping cups!
1 cup cheddar cheese, shredded
Salt and Pepper to taste
Chopped fresh parsley or chives, optional
In a large Dutch oven cook the chopped bacon over medium high heat, until crisp.
Remove the bacon pieces with a slotted spoon and let them drain on a paper towel lined plate.
Drain off the excess bacon fat.
Melt the butter in the pot and add in the chopped onion. Cook for 8-10 minutes until the onions are soft and starting to caramelize.
Stir in the flour and cook for 1-2 minutes.
Whisk in the chicken stock until smooth. Bring the mixture to a simmer and let it thicken slightly, about 10 minutes. Stir in the mashed potatoes.
Turn down the temperature to medium and cook until heated through, about 10-15 minutes.
Stir in the cheddar cheese.
Season the soup with salt and pepper to your taste.
Garnish with some of the bacon bits and some chopped fresh parsley or chives.
This soup is amazing. I think I will be making extra mashed potatoes from now on, just so I can make this soup.
It is warm and comforting and full of wonderful flavour.
The crispy bacon topping really kicks it up!
I loved it!
Thanks for the recipe Kate, you rock!
Recipe from my lovely sister Kate