My husband recently graduated from college, and I threw him a graduation lunch for our families. I cooked about 15 pounds of mashed potatoes, and had a bit left over. I'm all about "repurposing" meals, so I thought I'd try to make Mashed Potato Soup. I found a simple Rachael Ray recipe that was FANTASTIC!! I adjusted the recipe a bit--I like things easy!
Cook 4-6 slices bacon, crumbled (I used turkey bacon-and I microwaved them)
4 Tbsp - Butter
1 medium Onion, chopped
1 can chicken stock (I didn't have enough taters to use 2 cans, so I added water and a bouillon cube)
Leftover mashed potatoes (eye ball it!)
8 oz - Shredded yellow cheddar cheese
Chopped chives, for garnish
Add crumbled bacon & the remaining ingredients (except chives) in a crock pot and let cook for 30-45 minutes. We liked ours a little chunkier and not so watery, which is why I only added 1 can of chicken stock. We ate this with a side salad and some homemade bread. Brian absolutely loved it, and gave me the OK to make it again!
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