(Left Over) Mashed Potato Soup Recipe
This is a really great way to use up extra mashed potatoes, or to pre-plan a second meal piggy backing off a side dish. This really doesn’t cost much, and it’s easy. It literally took me ten minutes to put together. It’s a nice warm, hearty, and quick meal for a week night dinner.
Ingredients
- 3 (packed) cups of left over mashed potatoes
- 3 tbs bacon bits (do not use Baco’s)
- 4 tablespoons unsalted butter
- 3 cans of carnation canned milk or about 4 1/2 cups of milk
- 3 ounces shredded cheddar
- Salt and pepper
- 4 thinly sliced green onions (scallions)
Top with green onions, cheese, bacon bits, or all!
Directions:
In a sauce pan melt butter
To the butter add bacon bits, and green onions cook until the green onions are soft
Add mashed potatoes to the pot and start slowly adding each can of milk one at a time using a whisk to mix together mixture in the pot.
Once each can is added and the mixture is well mix together bring to a boil, but continue to mix together so you don’t burn the soup.
Once the soup comes to a boil add the cheddar.
Add salt and pepper to taste at this point.
Turn down the temperature and simmer and serve when you are ready.
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