Leftover Mashed Potato Cheddar Soup Recipes

Steps:

• 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, then lower heat and 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.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly thoroughly cooked but not crisp, about 8 minutes. Drain bacon slices on paper towels. Cut strips in half lengthwise, then chop into small pieces.
• Leave 1 tablespoon bacon drippings in the skillet and reserve another tablespoon separately.
• Saute onion in the bacon drippings over medium heat just until pieces start to turn brown, 5 to 7 minutes.
• Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Mix in reserved bacon drippings plus corn, garlic and herb seasoning blend, green hot pepper sauce, paprika, Worcestershire sauce, pepper, and red hot pepper sauce. Add sauteed onion and chopped bacon; bring to a boil. Reduce heat and simmer for 30 minutes.

Steps:

• Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
• Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Steps:

• Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.
• Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces - if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or - in the Freezer for up to 2-3 months.

Steps:

• Heat oil in pot on medium. Add onion and cook onions until glassy.
• Stir in milk.
• Mix in mashed potatoes, bacon bits and bouillon cube. Heat and continue stirring until mixed and lump free.
• Mix in cheese and serve.

Steps:

• Melt butter over medium-low heat in a pot large enough to hold the soup.
• Add the minced onions and saute for a 3-4 minutes until the onions are soft and translucent.
• Add the remaining ingredients and simmer for about 10 minutes stirring occasionally.
• The soup will keep for a day or two in the fridge.

Steps:

• In a saucepan, saute onion in butter until tender. Add the milk, potatoes, salt and celery salt if desired and pepper; heat through. , Sprinkle with chives.

Steps:

• Heat butter in a large saucepan over medium heat; add in onion, garlic, thyme and chili powder; saute for about 3 minutes.
• Add in sliced mushrooms and saute until tender.
• Add in chicken broth and cooked ham; cook until heated through.
• Mix in mashed potatoes with a wooden spoon until smooth and no lumps remain; bring soup to a simmer over medium heat.
• If you find that the soup is too thick for your liking then add in more broth.
• Reduce heat to low and add in cheddar cheese until melted and smooth.
• Season with season salt and black pepper and add in more chili powder if desired.
• Mix in sour cream and table cream until heated through (DO NOT boil!).
• Ladle into bowls then sprinkle with chopped green onion and Parmesan cheese or grated cheddar cheese (if using).