Its been about a week since Thanksgiving, and I still have some leftover side dishes in the fridge that I have to decide whether to throw away or not. Specifically mashed potatoes, dressing, gravy and cranberry sauce. My co-worker, Stacy, had mentioned that a friend of hers had made tons of mashed potatoes for Thanksgiving and then used it to make some delicious potato soup for her because she was sick this past weekend. I asked her to try to get the recipe and she lead me to this from The Rachael Ray Show.
This recipe couldn't be any easier. It asks for leftover mashed potatoes and chicken stock, but I happen to have turkey stock from our Thanksgiving turkey carcass. It was so delicious and so comforting for a chilly evening like it was last night. Its a potato soup kind of night.
6 slices of bacon, chopped
4 Tbsp. butter
1 medium onion, chopped
4 Tbsp. flour
4 cups chicken or turkey stock
2 cups leftover mashed potatoes
1 cup shredded cheddar cheese
chopped chives or green onions for garnish
1) In a medium pot, heat a drizzle of oil over medium-high heat. Add bacon and cook until crispy. Remove bacon and place on a paper towel-lined plate. Set aside.
2) Drain off excess bacon fat from the pot and add butter. When it is melted, add onion and cook until softened, about 5 minutes. Sprinkle flour into pot and cook with a wooden spoon for 1 minute. Whisk in stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.
3) Whisk in mashed potatoes. Stir in cheddar cheese with a wooden spoon and cook until potatoes are hot and the cheese is melted. Transfer to a serving bowl and garnish with bacon and chopped chives/green onions.