Leftover Mashed Potato Soup Recipe

Ingredients

• ¾ pound bacon
• 1 medium onion, diced
• 6 cups leftover mashed potatoes
• 1 (32 ounce) container chicken broth
• 2 pints half-and-half
• 2 (15.25 ounce) cans whole kernel corn, drained
• 2 tablespoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
• 1 tablespoon green hot pepper sauce
• 1 tablespoon ground paprika
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground black pepper
• 1 teaspoon red hot pepper sauce

Step 1

Cook the bacon in a large skillet over medium-high heat. Turn it occasionally so it cooks evenly but doesn’t get too crispy—this should take about 8 minutes. Once done, drain the bacon on paper towels, then cut the strips in half lengthwise and chop them into small pieces.

Step 2

Keep a tablespoon of the bacon drippings in the skillet and set aside another tablespoon for later. Use the drippings in the skillet to sauté the onion over medium heat. Cook it just until the pieces start to brown, which usually takes about 5 to 7 minutes.

Step 3

While the onions are cooking, combine your leftover mashed potatoes, chicken broth, and half-and-half in a large pot over medium-high heat. Whisk everything together until it’s smooth and creamy. Stir in the reserved tablespoon of bacon drippings along with the corn, garlic and herb seasoning, green hot pepper sauce, paprika, Worcestershire sauce, black pepper, and red hot pepper sauce.

Step 4

Add the sautéed onions and chopped bacon to the pot, then bring the soup to a boil. Once it’s boiling, turn the heat down and let it simmer gently for about 30 minutes to let all the flavors meld together.