Leftover Mashed Potato Soup

Name: Leftover Mashed Potato Soup
Total time: 65
Yield: 10
Ingredients: ¾ pound bacon; 1 medium onion, diced; 6 cups leftover mashed potatoes; 1 (32 ounce) container chicken broth; 2 pints half-and-half; 2 (15.25 ounce) cans whole kernel corn, drained; 2 tablespoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®); 1 tablespoon green hot pepper sauce; 1 tablespoon ground paprika; 1 tablespoon Worcestershire sauce; 2 teaspoons ground black pepper; 1 teaspoon red hot pepper sauce

Recipe by Tom C from allrecipes.com

Lunch 1 Hr. 5 Mins.

Ingredients

10 servings

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¾ pound bacon
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1 medium onion, diced
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6 cups leftover mashed potatoes
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1 (32 ounce) container chicken broth
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2 pints half-and-half
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2 (15.25 ounce) cans whole kernel corn, drained

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2 tablespoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
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1 tablespoon green hot pepper sauce
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1 tablespoon ground paprika
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1 tablespoon Worcestershire sauce
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2 teaspoons ground black pepper
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1 teaspoon red hot pepper sauce

Instructions

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.