Leftover Mashed Potato Soup

One Thanksgiving, I asked my son-in-law, who was visiting with our daughter and her family, to make the mashed potatoes. I neglected to say how much, and he ending up paring and cooking an entire 10-pound bag of Idaho russets. After they left, we had about six cups of leftover mashed potatoes I like potato soup, so I thought maybe I could turn the leftover mashed potatoes into soup.

• 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
• ¾ pound bacon
• 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

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.