Leftover Mashed Potato Soup
Description
This recipe turns a big batch of leftover mashed potatoes into a creamy and comforting soup with bacon, corn, and a little hot sauce to spice things up.
Ingredients
•
3/4 pound bacon
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1 medium onion, diced
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6 cups leftover mashed potatoes
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1 (32 ounce) container chicken broth
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2 pints half-and-half
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2 (15 1/4 ounce) cans whole kernel corn, drained
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2 tablespoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
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1 tablespoon green hot pepper sauce
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1 tablespoon ground paprika
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1 tablespoon Worcestershire sauce
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2 teaspoons ground black pepper
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1 teaspoon red hot pepper sauce
Directions
1
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly and thoroughly cooked but not crisp, about 8 minutes. Drain on paper towels. Chop into small pieces. Reserve 1 tablespoon drippings in the skillet and reserve 1 tablespoon separately; discard any remaining drippings.
2
Heat drippings in skillet over medium heat. Add onion; cook until just starting to turn brown, 5 to 7 minutes.
3
Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Stir in corn, garlic, herb seasoning blend, reserved 1 tablespoon drippings, green pepper sauce, paprika, Worcestershire sauce, black pepper, and red pepper sauce. Stir in onion and bacon. Bring to a boil, then reduce heat and simmer for 30 minutes.