This is a hearty, thick and creamy soup that's easy to make, especially if you've got a lot of leftover mashed potatoes. More suited to Thanksgiving or Christmas leftovers, but still just as delicious in the summer months. The recipe below is a doubled version of the recipe, because trust me, one batch will not be enough! Even if you are just making this for yourself, freeze half and save it for later. If you really only want a few bowls, the recipe is easy to cut in half.
Cheddar and Bacon Potato Soup
2 tablespoons butter
1 minced yellow onion (medium size)
3 1/2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
4 cups mashed potatoes
1 cup shredded cheddar cheese
1/4 cup cream (I used half-and-half)
1/4 cup sour cream
2 green onions or scallions, minced
bacon, cooked and chopped
Yield: 6-8 bowls
Prep Time: 10-15 minutes
Cook Time: 20 minutes
Total Time: 30-45 minutes
Start by frying up a minced yellow onion in some butter in a large stockpot. Cook for 10-12 minutes, or until nice and golden brown. Add the broth and spices and stir well. Mix in your mashed potatoes. Bring the soup to a boil for one minute, stirring constantly. Reduce the heat to medium-low and add your cheese, bacon, green onions, and creams. Simmer on low until the soup is smooth. If your mashed potatoes are still a bit chunky and you would prefer a smoother soup, use an immersion blender, or transfer to a counter top blender to break up the chunks. Garnish with parsley, minced green onions, or bacon bits.
The great thing about this soup is that you can put your own twist to it. Try a vegetarian version using vegetable stock and omit the bacon. Add some diced celery for more texture. Or you could try an aged cheddar for a sharper taste. Bonus points for garlic mashed potatoes!
Enjoy!
-j
