Leftover Baked Potato Soup Food

LEFTOVER MASHED POTATO SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly thoroughly cooked but not crisp, about 8 minutes. Drain bacon slices on paper towels. Cut strips in half lengthwise, then chop into small pieces.
• Leave 1 tablespoon bacon drippings in the skillet and reserve another tablespoon separately.
• Saute onion in the bacon drippings over medium heat just until pieces start to turn brown, 5 to 7 minutes.
• Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Mix in reserved bacon drippings plus corn, garlic and herb seasoning blend, green hot pepper sauce, paprika, Worcestershire sauce, pepper, and red hot pepper sauce. Add sauteed onion and chopped bacon; bring to a boil. Reduce heat and simmer for 30 minutes.

BAKED POTATO SOUP

Steps:

• Pierce potatoes with fork and bake at 350 degrees Fahrenheit for 45 minutes or until done.
• Cut bacon into 1/2 inch pieces and cook in a heavy bottom soup pot over medium heat until crisp. Remove bacon from pot and set aside, leaving drippings in the pot.
• To the drippings in the pot add flour and stir and heat for 1 minute, whisk in milk.
• Cook over medium heat for 15 minutes or until bubbly and thickened, stirring frequently.
• Scoop out potato pulp from the skins; add to the milk mixture; mash with the back of a wooden spoon leaving it a little bit chuncky.
• Add bacon (leaving a little out for topping the soup), 2 tablespoons of the onion, 1 cup cheese, and salt and pepper.
• Stir until cheese has melted.
• Remove from heat and stir in sour cream; mix until combined.
• Spoon soup into bowls, sprinkle with bacon, cheese and onions.

LEFTOVER POTATO SOUP

Steps:

• In a large saucepot, over high heat melt the butter and add the leeks and garlic.
• Cook over medium heat until they are translucent.
• Add the hot stock and whisk to combine.
• In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan.
• Add this mixture to the soup stirring constantly.
• Season with salt and pepper.
• Remove from the heat and add the Sherry vinegar.
• Ladle into bowls and garnish with chives.