Leftover Mashed Potato Soup With Bacon Recipes

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LEFTOVER MASHED POTATO SOUP



Leftover Mashed Potato Soup image

Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy!

Provided by PalatablePastime

Categories     Pork

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 tablespoons butter or 2 tablespoons bacon drippings
1/2 cup chopped onion
1 cup chopped fresh mushrooms
14 1/2 ounces chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon sweet paprika
2 cups prepared mashed potatoes (leftover is great)
1/2 cup cheddar cheese
2 scallions, finely chopped
3 slices bacon, cooked and crumbled
2 tablespoons sour cream
2 tablespoons cream or 2 tablespoons half-and-half

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



Leftover Mashed Potato Soup image

One Thanksgiving, I asked my son-in-law, who was visiting with our daughter and her family, to make the mashed potatoes. I neglected to say how much, and he ending up paring and cooking an entire 10-pound bag of Idaho russets. After they left, we had about six cups of leftover mashed potatoes I like potato soup, so I thought maybe I could turn the leftover mashed potatoes into soup.

Provided by Tom C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 12

¾ pound bacon
1 medium onion, diced
6 cups leftover mashed potatoes
1 (32 ounce) container chicken broth
2 pints half-and-half
2 (15.25 ounce) cans whole kernel corn, drained
2 tablespoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
1 tablespoon green hot pepper sauce
1 tablespoon ground paprika
1 tablespoon Worcestershire sauce
2 teaspoons ground black pepper
1 teaspoon red hot pepper sauce

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.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 45.6 g, Cholesterol 58.5 mg, Fat 19.4 g, Fiber 4.1 g, Protein 12.9 g, SaturatedFat 10 g, Sodium 1398 mg, Sugar 5.8 g

FAST MASHED POTATO SOUP



Fast Mashed Potato Soup image

You won't recognize the leftover mashed potatoes in this excellent tasting soup from Dorothy Bateman of Carver, Massachusetts. "Topped with chives, it's especially good on chilly fall evenings, she notes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 8

1 tablespoon chopped onion
1 tablespoon butter
2 cups milk
1-1/2 cups mashed potatoes (prepared with milk and butter)
1/2 teaspoon salt, optional
1/8 teaspoon celery salt, optional
1/8 teaspoon pepper
1 tablespoon minced chives

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.

Nutrition Facts : Calories 192 calories, Fat 6g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 401mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

LEFTOVER MASHED POTATO & CHEDDAR SOUP



Leftover Mashed Potato & Cheddar Soup image

This Recipe is a GREAT way to get rid of leftovers and is SO Yummo! I saw Robin Miller (The Food Network) making this on her show today, and was inspired, I used her basic recipe and embellished it some, changed a few things to fit my families taste buds, and it really worked GREAT -- Enjoy!

Provided by stephanierndos

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1/2 teaspoon bacon drippings
3/4 cup diced onion
3/4 cup diced celery
4 cups reduced-sodium chicken broth or 4 cups vegetable broth
2 cups mashed potatoes, leftover
1/4-1/2 cup corn, leftover
1/4-1/2 cup cauliflower (in cheese sauce also works great) or 1/4-1/2 cup broccoli, leftover (in cheese sauce also works great)
4 ounces shredded cheddar cheese (sharp is best)
1/2 teaspoon sea salt (or Kosher Salt)
1/4 teaspoon white pepper
1/2 teaspoon paprika
2 slices bacon, pre-cooked & crumbled (optional but very good addition if you have it leftover from breakfast)

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.

Nutrition Facts : Calories 309.9, Fat 16.3, SaturatedFat 7.9, Cholesterol 35.1, Sodium 909, Carbohydrate 27.6, Fiber 2.9, Sugar 4.2, Protein 15.3

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  • In a large frying pan cook bacon until crisp then add in the chopped chives and mix to combine. Drain the bacon grease reserving 1 tablespoon for soup and place on a plate lined with a paper towel and set aside.
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