THE BEST LEFTOVER MASHED POTATO SOUP
Ingredients
The Soup:
2 tablespoons butter
1 small onion, chopped
1 tablespoon flour
3 cups milk
4 cups leftover mashed potatoes
2 cups cheddar cheese, shredded*
½ cup chicken stock
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup sour cream
½ cup scallions, chopped
¼ cup bacon, cooked crisp and chopped
The Garnish:
½ cup sour cream
1 cup cheddar cheese, shredded
½ cup scallions, chopped
½ cup bacon, cooked crisp and chopped
Instructions
Melt the butter in a 5-quart Dutch oven or soup pot. Add the onion and cook, stirring, over medium high heat until very soft and fragrant, about 3-4 minutes. Add the flour and stir until absorbed to make a roux. Gradually add the milk and cook for another 3-4 minutes until it begins to thicken.
Add the mashed potatoes and cook, stirring, until the soup is very smooth. Stir in the cheese until melted. Stir in the chicken stock. Note – if you like a thinner soup you can gradually add a little more chicken stock to desired consistency.
Check for seasoning and add the salt and pepper as needed. Stir in the sour cream, scallions, and bacon. Serve hot in bowls garnished with more sour cream, cheese, scallions, and bacon.
*I prefer to freshly shred my cheddar cheese as it melts better and has better texture, but the ‘thick cut shredded’ in the package is also good.
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