Leftover mashed potatoes? Earn some fat boy street cred with this Fat Boy Mashed Potato Soup

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.

Dinner Tonight: Leftovers become an awesome Asian soup

An amazing soup comes from adding some simple ingredients to leftoversThe other night I made a Five Spice Pork and had some leftovers in the bottom of the crock pot.  I saved them and put them in the fridge thinking that it would be good for lunch the next day, but then I had a better idea.  Since there were such classic asian flavors in the pork, I could make an easy Asian broth to turn them into a soup.  Here's what I did.


8 cloves of garlic

Large piece of fresh ginger

32oz Vegatable Broth

Leftovers from the Honey Apple Five Spice Pork

Bok-choy or raw spinach


  1. Seperate pork from the the other pan drippings and solids in the leftovers and set aside
  2. Add remaining leftovers to pot
  3. Peel garlic and slice thinly, add to pot
  4. Peel ginger and cut into 1/2 inch pieces, add to pot
  5. Add vegatable broth
  6. Bring to a boil and let simmer for 20-30 minutes
  7. In a frying pan, saute greens in water until wilted
  8. Place some greens in each bowl
  9. Brown reserved pork until crispy in same frying pan.  Divide and add to each bowl
  10. Cover greens and meat with broth and serve!