Leftover mashed potato soup takes less than 30 minutes. This is a quick and easy way to make baked potato soup with leftovers in your fridge. It's hearty, comforting, and super tasty!
toppings: grated Jack cheese, sliced scallions, sour creamor whatever you like!
Instructions
Heat a medium soup pot over medium heat. Add the bacon and cook until the bacon has rendered most of it's fat and it's crispy. Remove from the pot and drain on paper towels.
Add the carrot, onion, and celery to the pot with a large pinch of salt. Cook this mixture for about 5 minutes until the vegetables start to soften. Sprinkle the flour over the vegetables and cook for about a minute while stirring constantly.
Add the dried thyme, granulated garlic, and chicken stock. Stir to combine well. Bring to a boil and then reduce to a simmer. Cover and let simmer for 10 minutes to soften the vegetables.
Add the leftover mashed potatoes. Stir well until the potatoes are evenly dispersed into the soup. Bring back to a simmer and cook for about 5 minutes longer to warm up the potatoes and incorporate them into the soup.
Give your soup a taste and add salt and pepper as needed.
To serve, ladle into bowls. Top with crumbed bacon, grated cheese, sour cream, and sliced scallions--or the creative toppings of your choice.
Notes
Note about serving size: this recipe makes about 4, 1-cup servings which is good if you're serving with something else (a salad or sandwich or as the first course of a meal.) If you are serving this as a main course, it will serve two. But it's easy enough to double!