January 28, 2012

Rachel Ray's Leftover Mashed Potato Soup

Olive Oil
6 slices bacon
4 tablespoons butter
1 medium onion (I omit and use onion powder)
4 tablespoons flour
1 quart chicken broth
2 cups left over mashed potatoes (I usually end up using more than this)
8 ounces shredded cheddar cheese

In a medium pot, drizzle olive oil over medium high heat. Add bacon and cook until crispy. Remove and reserve. Drain off excess fat and add butter. When butter is melted add onion and cook until soft (about 5 minutes). Sprinkle flour into pot and cook for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened (about 2-3 minutes). Whisk in mashed potatoes and stir in cheddar cheese. Cook until potatoes are hot and cheese is melted. Top with more cheese and crumbled bacon.

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