Leftover-Over Make-Over Mashed Potato Soup
All the flavors of a fully loaded baked potato come together in this creamy, decadent soup.
Ingredients
- ½ lb bacon, cut into piece
- ¼ cup flour
- 2 cups milk
- 4 cups vegetable or chicken broth
- 4 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese, plus more for garnish
- 1 tsp kosher salt
- ½ tsp pepper
- 2 stalks green onions, sliced
- ¼ cup sour cream
Instructions
- In a large pot, over medium heat, cook bacon, stirring frequently until bacon is crisp. Remove from pot with a slotted spoon and drain on a paper towel lined plate.
- Sprinkle the flour, over the bacon fat in the pot. Whisk constantly until a thick paste forms. This should take about a minute.
- Add the whole milk and whisk to combine with the flour.
- Bring to a low simmer and cook for about 5 minutes, whisking frequently until mixture starts to thicken.
- Add the vegetable broth. Increase heat slightly and bring the soup to a low boil/simmer. Watch and stir the mixture often to ensure the milk doesn't burn.
- Add the mashed potatoes, 1 cup cheddar cheese, kosher salt, and black pepper.
- Stir to combine everything together; making sure the cheese is completely melted and the soup is hot.
- Taste and season with additional salt and pepper if needed.
- Serve each bowl of soup topped with a dollop of sour cream, a sprinkle of cheddar cheese, some bacon bits and sliced green onions.