What
you need,
6
slices of bacon, chopped
4
tbsp. butter
1
medium onion, diced
4
tbsp. all-purpose flour
4
cups of low sodium chicken broth
2
cups left over mashed potatoes, I used heaping cups!
1
cup cheddar cheese, shredded
Salt
and Pepper to taste
Chopped
fresh parsley or chives, optional
In
a large Dutch oven cook the chopped bacon over medium high heat, until crisp.
Remove
the bacon pieces with a slotted spoon and let them drain on a paper towel lined
plate.
Drain
off the excess bacon fat.
Melt
the butter in the pot and add in the chopped onion. Cook for 8-10 minutes until the
onions are soft and starting to caramelize.
Stir
in the flour and cook for 1-2 minutes.
Whisk
in the chicken stock until smooth. Bring the mixture to a simmer and let it thicken slightly, about 10 minutes. Stir in
the mashed potatoes.
Turn
down the temperature to medium and cook until heated through, about 10-15
minutes.
Stir
in the cheddar cheese.
Season
the soup with salt and pepper to your taste.
Garnish
with some of the bacon bits and some chopped fresh parsley or chives.
Jen of My Tiny Oven
