From 'The Cooking Mom'. Great for a fall or winter meal. There"s nothing better than a good bowl of hot soup.
prep time20 Min
cook time30 Min
bacon, chopped into small pieces
onion, finely diced
celery, finely diced
salt and pepper to taste
prepared mashed potatoes(leftovers work great)
1/4 - 1/2 c
scallions or chives, chopped
How To Make
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.
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