Leftover Mashed Potato Soup

Are you tired of eating Thanksgiving leftovers? Most of mine went into the freezer … which is great because I’ll be hungry for it all again in about … next year!  Seriously, I love having food in the freezer for weeknight dinners in a pinch.  I also love recreating leftovers because MPG and Noodle hate leftovers. 

Leftover mashed potatoes make perfect soup and most of the work is already done for you. 

I used a lot of bacon!

leftover mashed potato soup

Then browned some onions in the bacon grease and made a rue by stirring flour into the onions.  A little chicken stock and white wine … then the leftover mashed potatoes and sour cream … and you get this wonderful concoction. 

Leftover Mashed potato soup

A little bit of Parmesan cheese (or any cheese, really) …

leftover mashed potato soup

And you get a great lunch … with no turkey in sight!

leftover mashed potato soup

Mashed Potato Soup
Serves 4
This is a great way to use up leftover mashed potatoes.
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666 calories
105 g
35 g
14 g
24 g
6 g
456 g
882 g
9 g
0 g
6 g
Nutrition Facts
Serving Size
456g
Servings
4
Amount Per Serving
Calories 666
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 35mg
12%
Sodium 882mg
37%
Total Carbohydrates 105g
35%
Dietary Fiber 8g
31%
Sugars 9g
Protein 24g
Vitamin A
4%
Vitamin C
66%
Calcium
20%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 slices of bacon, chopped
  2. 1 onion, chopped
  3. 4 tablespoons flour
  4. 1 quart chicken stock
  5. 1/4 - 1/2 cup white wine
  6. 2 cups mashed potatoes
  7. 1/4 cup sour cream
  8. 1/2 cup shredded Parmesan
Instructions
  1. Cook bacon until crisp in a large soup pot or dutch oven. Remove bacon to a paper towel lined plate.
  2. Add onion and cook until lightly browned.
  3. Create a rue by adding flour to onion, stir until flour cooks through.
  4. Add chicken stock and 1/4 cup white wine, bring to a low simmer. Liquid will thicken slightly. Use additional wine or stock to thin soup if necessary.
  5. Keeping soup at a simmer, stir in mashed potatoes. Continue stirring until thoroughly incorporated.
  6. Stir in sour cream and Parmesan.
  7. Ladle into serving bowl and top with bacon.
beta
calories
666
fat
14g
protein
24g
carbs
105g
more
Rooted in Foods http://rootedinfoods.com/

 

 

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