If you have some leftover mashed potatoes, this soup is a cozy and delicious way to use them up. It’s simple to make and perfect for warming you up on a chilly day.
Start by cooking the bacon in a large skillet over medium-high heat. Turn it occasionally so it cooks evenly but doesn’t get too crispy—this should take about 8 minutes. Once done, drain the bacon on paper towels, then cut the strips in half lengthwise and chop them into small pieces.
Keep a tablespoon of the bacon drippings in the skillet and set aside another tablespoon for later. Use the drippings in the skillet to sauté the onion over medium heat. Cook it just until the pieces start to brown, which usually takes about 5 to 7 minutes.
While the onions are cooking, combine your leftover mashed potatoes, chicken broth, and half-and-half in a large pot over medium-high heat. Whisk everything together until it’s smooth and creamy. Stir in the reserved tablespoon of bacon drippings along with the corn, garlic and herb seasoning, green hot pepper sauce, paprika, Worcestershire sauce, black pepper, and red hot pepper sauce.
Add the sautéed onions and chopped bacon to the pot, then bring the soup to a boil. Once it’s boiling, turn the heat down and let it simmer gently for about 30 minutes to let all the flavors meld together.
- Warm the broth before adding it to the potatoes to help everything blend smoothly.
- Use a whisk or immersion blender to get a silky texture without lumps.
- Adjust the seasoning at the end, as leftover potatoes can sometimes be saltier or blander than fresh.
This soup is a fantastic way to use up leftover mashed potatoes and reduce food waste. It’s creamy, comforting, and easy to make with simple ingredients you likely have on hand. Plus, it’s quick to prepare, making it perfect for a cozy weeknight meal.
Serve this soup with a sprinkle of crispy bacon, chopped chives, or shredded cheese on top for extra flavor. It pairs well with warm crusty bread or a simple green salad for a balanced meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the soup if it thickens too much. Avoid freezing, as the texture may change.
