Mashed potatoes hot and fresh, mmmm.
Warmed up the next day, or the following? Just not the same.
So why not give them a new -- and delicious -- boost by making them into soup?
Creamy and decadent with cheese and bacon, mashed potato soup is the perfect leftover meal that tastes nothing like leftovers.
I love this recipe from Rachel Ray that's easy and satisfying.
- Drizzle of olive oil (optional)
- 6 slices bacon, chopped
- 4 tablespoons butter
- 1 medium onion, chopped
- 4 tablespoons flour
- 1 quart chicken stock
- 2 cups leftover mashed potatoes
- 8 ounces shredded yellow cheddar cheese
- Chopped chives, for garnish
In a medium pot or Dutch oven, heat olive oil over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve. (I skip the oil and just cook the bacon plain.)
Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about 5 minutes. Sprinkle flour into the pot and cook with a wooden spoon for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.
Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted.
Transfer to a serving bowl and garnish with the reserved bacon and chopped chives.
I also like to add a vegetable or two -- some chopped tomatoes or a little fresh broccoli.
Serve it with a simple salad, and dinner is done.
Image via whitneyinchicago/Flickr