To continue with last week’s theme, I thought I’d share another soup recipe. This is a Steph Original (I know, sometimes I even surprise myself). A few years back, I found that I was often left with leftover mashed potatoes. And many times, those potatoes would go to waste. So I wanted to find a good way to use leftover mashed potatoes.
It was not long until inspiration struck me. It was a cold winter day. I had a heaping bowl of leftover mashers. I assessed my pantry situation, and found the simple staples for an easy soup. The result was tasty! Especially with…you guessed it….crusty bread!
- 2-3 cups of leftover Mashed Potatoes
- 1 medium onion, chopped
- 2 TBS Butter
- 2-4 TBS Flour
- 10-15 oz of Chicken Stock (about 1/2 of a large 1 qt/32 oz box)
- 1 can Creamed-Style Corn
- (OPTIONAL: 4 slices of bacon, chopped and pan fried)