Potato Soup From Left-Over Mashed Potatoes

Yield: 4 servings
Cook Time: 20 minutes
Special Equipment: Stock pot

Ingredients

• 3tablespoons butter

• 2/3cup all purpose flour

• 2cups whole milk

• 4cups Pacific Foods® Organic Low Sodium Free Range Chicken Broth

• 4cups leftover mashed potatoes

• 1cup shredded Cheddar cheese, divided

• 1/2teaspoon ground black pepper

• 1/2teaspoon sea salt

• 1/2cup sour cream, to garnish

• 1/2cup sliced green onion (scallion), to garnish

Directions

1. dd butter to a large stock pot over medium heat.  Sprinkle in flour once butter has melted. Stir well. Slowly whisk milk into flour, stirring frequently until thickened.

2. Whisk broth into flour mixture, stirring frequently. Bring mixture to a simmer. Add mashed potatoes, 3/4 cup cheese, pepper and salt.

3. Stir until thickened, cheese is melted, and the soup is warmed. If the soup is too thick, use an immersion blender to blend everything together or add another splash of broth or milk.

4. Divide soup into bowls and garnish with sour cream, remaining cheese, green onions, and bacon crumbles.