Leftover Mashed Potato & Cheddar Soup

Ingredients

• 2 teaspoons olive oil
• 1/2 teaspoon bacon drippings
• 3/4 cup diced onion
• 3/4 cup diced celery
• 4 cups reduced-sodium chicken broth or vegetable broth
• 2 cups mashed potatoes, leftover
• 1/4-1/2 cup corn, leftover
• 1/4-1/2 cup cauliflower or broccoli, leftover (in cheese sauce also works great)
• 4 ounces shredded cheddar cheese (sharp is best)
• 1/2 teaspoon sea salt (or Kosher Salt)
• 1/4 teaspoon white pepper
• 1/2 teaspoon paprika
• 2 slices bacon, pre-cooked & crumbled (optional but very good addition if you have it leftover from breakfast)

Directions

1. 1

   Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.

2. 2

   Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces – if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or – in the Freezer for up to 2-3 months.