Leftover Mashed Potato Soup

Turn 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.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 396 Calories

Ingredients

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

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly thoroughly cooked but not crisp, about 8 minutes. Drain bacon slices on paper towels. Cut strips in half lengthwise, then chop into small pieces.

Step 2

Leave 1 tablespoon bacon drippings in the skillet and reserve another tablespoon separately.

Step 3

Saute onion in the bacon drippings over medium heat just until pieces start to turn brown, 5 to 7 minutes.

Step 4

Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Mix in reserved bacon drippings plus corn, garlic and herb seasoning blend, green hot pepper sauce, paprika, Worcestershire sauce, pepper, and red hot pepper sauce. Add sauteed onion and chopped bacon; bring to a boil. Reduce heat and simmer for 30 minutes.