Back when I was directing Camp Widjiitiwin, I wrote a series of blog posts with some of the foods we did at camp and some from my family’s cookbook, “That Tastes Like Home”. We gave one to each of our girls when they left home for college/university.
This new one was created because we had leftover mashed potatoes. I didn’t quite like any of the recipes, so I created my own. It’s quite delicious if I so say so myself. It starts with a half pound of bacon, so how can it go wrong? I hope you enjoy it. If you try it and like it, please let me know.
Mashed Potato Soup
Ingredients
- ½ lb bacon, chopped
- 2 diced onions
- 2 teaspoons chopped garlic
- ¼ cup all-purpose flour
- 1 cup chicken or vegetable broth
- 2 cups milk
- 4 cups leftover mashed potatoes
- 1 teaspoon dried parsley
- 1 teaspoon red peppers & garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded medium cheddar cheese
Directions
- Add bacon and fry over med-high heat until almost crisp
- Add onions and sauté until tender
- Add the rest of the ingredients in order stirring regularly over low-med heat
- If you have extra mashed potatoes, add a little more broth
Garnishes for serving: sour cream, shredded cheddar cheese, sliced green onion or chives, crisp bacon bits.
Meandering Moose 