Best Leftover Mashed Potato Soup With Bacon Recipes

MASHED POTATO SOUP

Steps:

• In a large stock pot melt butter on medium heat.
• Then add in onion. Caramelize until golden brown mixing periodically, for 10 minutes.
• Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture.
• Pour the milk into the pot and stir for one minute.
• Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
• Ladle into bowls and top with dried parsley, shredded cheddar cheese, crumbled bacon, and cracked black pepper. Enjoy!

LEFTOVER MASHED POTATO SOUP

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.

LEFTOVER MASHED POTATO SOUP

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.

LEFTOVER MASHED POTATO SOUP WITH BACON

Steps:

• Heat oil in pot on medium. Add onion and cook onions until glassy.
• Stir in milk.
• Mix in mashed potatoes, bacon bits and bouillon cube. Heat and continue stirring until mixed and lump free.
• Mix in cheese and serve.

FAST MASHED POTATO SOUP

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.

LEFTOVER MASHED POTATO & CHEDDAR SOUP

Steps:

• Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.
• Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces - if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or - in the Freezer for up to 2-3 months.

BROCCOLI AND LEFTOVER MASHED POTATO SOUP

Steps:

• Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
• While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
• Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.

LEFTOVER MASHED POTATO WAFFLES

Steps:

• Heat a waffle maker. Mix the ingredients for the seasoning in a small bowl to combine. In a larger bowl, mix the mash with the milk, then add the flour, bicarb, ½ tsp salt and 1 tsp sugar. Fold in the spring onions and seasoning mix.
• Brush the waffle maker with a little melted butter. Spoon in half the batter and spread it out. Cook for 5 mins, or until golden and cooked through.
• Lift the waffle onto a plate using a fork or spatula, and loosely cover to keep warm. Brush the waffle maker with a little more melted butter and repeat the process with the remaining batter.
• Top the waffles with smoked salmon or bacon rashers, if using, and a fried or poached egg, as preferred. Season and serve with dollops of soured cream or crème fraîche, if you like.