The holiday season is full of big meals and family gatherings, but that means it is also full of leftovers. One of the hardest things to reuse around our house has always been left over mashed potatoes.
i came across a recipe for mashed potato soup from Rachael Ray and decided to take it to the next level to make it a Fat Boy recipe instead of just a family friendly one. The biggest changes are adding more bacon and switching to beef broth instead of chicken. Both changes make for a deeper and richer soup, trust me, your family will love the changes.
- A drizzle of extra virgin olive oil (EVOO)
- 1 lb. bacon, chopped
- 4 tablespoons butter
- 1 medium onion, chopped
- 4 tablespoons flour
- 1 quart beef stock
- 2 cups leftover mashed potatoes
- 8 ounces sharp cheddar cheese, shredded
- Chopped chives, for garnish
In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.
Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about five minutes. Sprinkle flour into the pot and cook with a wooden spoon for one minute. Whisk in the beef stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.
Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted. Add half the bacon and let cook for 3-5 minutes to allow flavor to combine.
Transfer to a serving bowl and garnish with the reserved bacon and chopped chives. Instant Fat Boy Heaven.