Easy Leftover Mashed Potato Soup Recipe

Ingredients

• 0.75 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

Instructions

1. Cook bacon in a large skillet over medium-high heat, flipping occasionally, until cooked through but not crispy, about 8 minutes. Drain on paper towels and chop into small pieces. Reserve 1 tablespoon of bacon drippings in the skillet and another 1 tablespoon separately; discard any remaining drippings.
2. Heat the bacon drippings in the skillet over medium heat. Add onion and cook until it begins to brown, approximately 5 to 7 minutes.
3. In a 6-quart pot over medium-high heat, combine the leftover mashed potatoes, chicken broth, and half-and-half; whisk until smooth. Stir in the corn, garlic, herb seasoning blend, reserved 1 tablespoon of bacon drippings, green pepper sauce, paprika, Worcestershire sauce, black pepper, and red pepper sauce. Add the cooked onion and bacon. Bring to a boil, then reduce heat and simmer for 30 minutes.

Nutrition

• Calories: 396 kcal
• Fat Content: 19 g
• Fiber Content: 4 g
• Sugar Content: 6 g
• Sodium Content: 1398 mg
• Protein Content: 13 g
• Cholesterol Content: 59 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g