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Amy’s Mashed Potato Soup


1/2 pound bacon, chopped into small pieces

1 cup onion, finely diced

2 stalks celery, finely diced

2 to 3 cups milk

2 cups chicken stock

Salt and pepper

4 to 6 cups prepared mashed potatoes (leftovers work great)

1/2 cup heavy cream

Shredded cheddar cheese

Scallions or chives, chopped

Sour cream


In a large soup pan, fry bacon until crispy. Remove bacon from pan and set aside to crumble. Leave a couple tablespoons of bacon drippings in the pan. Cook celery and onions in the drippings until they start to get soft. Season with salt and pepper. Add 2 cups of milk and stock. Bring to a simmer. Stir in mashed potatoes and half of the crumbled bacon. Remove from heat and whisk in 1/4 cup heavy cream. Taste to see if a little more salt and pepper is needed. If mixture is too thick, add a little more milk or cream. Serve soup in bowl with scallions, remaining crumbled bacon, sour cream and cheddar cheese on top!

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