Family Tested & Approved
bacon, chopped into small pieces
celery, finely diced
prepared mashed potatoes(leftovers work great)
scallions or chives, chopped
In a large soup pan, fry bacon until crispy. Remove bacon from pan and set aside to crumble. Leave a couple tablespoons of bacon drippings in the pan.
Cook celery and onions in the drippings until they start to get soft.
Season with salt and pepper.
Add milk and chicken stock. Bring to a simmer.
Stir in mashed potatoes and half the crumbled bacon.
Remove from heat and whisk in 1/4 cup heavy cream.
Taste to see if more salt and pepper are needed.
If mixture is too thick, add a lttle more cream or milk.
Serve soup in bowl with scallions, remaining crumbled bacon, sour cream and cheddar cheese on top.