Single Essentials Leftover Mashed Potato Soup Recipes

Steps:

• 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.
• Leave 1 tablespoon bacon drippings in the skillet and reserve another tablespoon separately.
• Saute onion in the bacon drippings over medium heat just until pieces start to turn brown, 5 to 7 minutes.
• 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.

Steps:

• Cook bacon, and set aside to crumble.
• In a large saucepan, cook onion in butter or dripping until softened.
• Add chopped mushrooms and cook until tender and onion is golden.
• Add chicken broth, salt, pepper, and paprika, stirring to mix.
• Blend in mashed potatoes, stirring until lumps are gone.
• Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
• Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.

Steps:

• Melt butter over medium-low heat in a pot large enough to hold the soup.
• Add the minced onions and saute for a 3-4 minutes until the onions are soft and translucent.
• Add the remaining ingredients and simmer for about 10 minutes stirring occasionally.
• The soup will keep for a day or two in the fridge.

Steps:

• In a saucepan, saute onion in butter until tender. Add the milk, potatoes, salt and celery salt if desired and pepper; heat through. , Sprinkle with chives.

Steps:

• PREP/PREPARE
• You will need a skillet or medium saucepan to make this recipe.
• Gather your ingredients (mise en place).
• In a saucepan/skillet over medium heat, add the bacon.
• Cook until crisp, about 4 - 5 minutes, then remove with a slotted spoon, place on a paper towel to drain, and reserve.
• Add the finely chopped onion to the saucepan/skillet with the bacon grease, and cook until softened, but not browned or burned, about 2 - 3 minutes.
• Add the minced garlic and cook until fragrant, about 30 - 60 seconds.
• Add the stock, mashed potatoes, 1/2 the reserved bacon, and season with salt and pepper.
• Reduce heat until you have a lite simmer and cook for about 5 - 7 minutes.
• Whisk the flour and milk together in a small bowl.
• Slowly add to the skillet/saucepan, while stirring.
• Simmer until the soup begins to thicken, about 2- 3 minutes.
• Take off heat and stir in the cheese.
• PLATE/PRESENT
• Serve with the remainder of the reserved bacon sprinkled on top, and maybe some oyster crackers. Enjoy.
• Keep the faith, and keep cooking.