This leftover mashed potato soup is an ultimate comfort soup at its best. It is rich, creamy and packed full of flavor. Every spoonful is loaded with the creamy goodness of garlicky mashed potatoes, Boursin and cheddar cheese, and savory bacon. We love serving it with cooked bacon, cheese, and crusty bread.
Cut the bacon into strips with a sharp knife or kitchen shears. Place a pot on medium-high heat, add the bacon and cook until crispy. Remove the cooked bacon from the pot and set it aside on a paper towel-lined plate.
Remove most of the bacon grease from the pot since you will be adding butter next (you can also omit the butter if you would rather use the bacon grease)
In the same pot, add butter and leave to melt. Add chopped onions and saute until soft, translucent and fragrant. Add chopped garlic and cook for 30 seconds, stirring constantly so it doesn't burn.
Reduce the heat, then add the leftover mashed potatoes to the pot and mix to combine with the sauteed aromatics.
Pour in the chicken stock and stir to combine until smooth (add more chicken stock if need be). Add half of the cooked bacon to the soup. Stir to combine and simmer on low heat for 5 minutes.
Add boursin cheese, cheddar cheese and half and half to the soup and stir until the cheese is completely melted and incorporated into the soup.
Season accordingly with salt, black pepper and red pepper flakes. Simmer for another 3-5 minutes.
Take it off the heat and serve in bowls. Enjoy
Notes
NoteAdd more stock or water to the soup until the desired consistency is achieved. The soup thickens as it cools.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.