3slicesbaconchopped into small pieces (optional) Save some drippings. You can also use 2 tablespoons butter or olive oil instead of the bacon and bacon drippings.
1/2cuponionfinely diced
2stalksceleryfinely diced
2 cups milk
1 1/2cups chicken stock
Salt and pepper
4 to 6cups prepared mashed potatoes (leftovers work great)
1/4 cup heavy cream optional
Shredded cheddar cheese optional
Scallions or chives, chopped optional
Sour creamoptional
Instructions
In a large soup pan, fry bacon until crispy.
Remove bacon from pan and set aside.
Leave a couple tablespoons of bacon drippings in the pan.
If not using bacon you can use 2 to 3 tablespoons butter or olive oil.
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!