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.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
396 Calories
Recipe Instructions
Step 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.
Step 2
Heat drippings in skillet over medium heat. Add onion; cook until just starting to turn brown, 5 to 7 minutes.
Step 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.
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®)
