Leftover Mashed Potato Soup

 Leftover Mashed Potato Soup

4 Tbsp bacon drippings

1 C diced onion

1 C sliced mushrooms

1 bag frozen peas and carrots

1 tsp kosher salt

½ tsp black pepper

1 tsp paprika

4 cups leftover mashed potatoes

1 cup cheddar cheese

4 green onions, sliced

6 slices bacon, cooked and crumbled

2 Tbsp sour cream

3 Tbsp half and half or cream

 

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, add peas and carrots, then lower heat and cook 10-15 minutes on low. 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.