SINGLE ESSENTIALS: LEFTOVER MASHED POTATO SOUP
As a caterer, I make recipes that serve a lot of people; however, sometimes I just want to make something for me. Unfortunately, it is not always that simple to cut a recipe down. For example, a recipe that is designed to feed twenty, may not work the same if you cut it down to feed just one. I tried to keep the spices simple (salt/pepper) but add whatever makes you happy. This recipe actually will serve one-or-two folks, depending on your appetites. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Soups
Number Of Ingredients 14
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.
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