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!
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.
A little bit of Parmesan cheese (or any cheese, really) …
And you get a great lunch … with no turkey in sight!
- 6 slices of bacon, chopped
- 1 onion, chopped
- 4 tablespoons flour
- 1 quart chicken stock
- 1/4 - 1/2 cup white wine
- 2 cups mashed potatoes
- 1/4 cup sour cream
- 1/2 cup shredded Parmesan
- Cook bacon until crisp in a large soup pot or dutch oven. Remove bacon to a paper towel lined plate.
- Add onion and cook until lightly browned.
- Create a rue by adding flour to onion, stir until flour cooks through.
- 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.
- Keeping soup at a simmer, stir in mashed potatoes. Continue stirring until thoroughly incorporated.
- Stir in sour cream and Parmesan.
- Ladle into serving bowl and top with bacon.