Mashed Potato Soup

A few years back, we had a big New Year's Eve dinner party and I was left with a massive portion of leftover mashed potatoes. I googled my options the next day and found a recipe for mashed potato soup by Rachel Ray. I can't stand Rachel Ray but have to admit that her recipe was pretty good. I've tweaked it to suit our needs now and end up making this dinner at least once or twice each fall or winter season. It's easy to make extra mashed potatoes and set some aside for this meal.

Mashed Potato Soup

6-8 slices of bacon

1 small onion, diced

1 carrot, diced

2 tbsp. butter

2 tbsp. flour

4 cups chicken stock

3-4 cups mashed potatoes

1 cup grated cheddar

In dutch oven or large saucepan, cook bacon until crisp. Remove with slotted spoon and set aside. Drain all but 1 tbsp. bacon grease from the pan and put back on medium-high heat. Melt the butter and add onion & carrots. Cook until soft, about 5 minutes. Using a wooden spoon, add the flour and stir constantly for one minute. Whisk in chicken stock. Let simmer for 5 minutes before whisking in mashed potatoes. Remove from heat and stir in cheddar and bacon. Serve!

*If making and freezing, I hold off on the cheese and instead add that when serving.