This is an old trick from my Mom when we had the old diner, she would take the left over real mashed potatoes from the special the previous day and turn them into the best soup ever! So start with yesterdays mashed spuds, hopefully they were the real deal with large and lovely lumps of real potatoes. This becomes the base of a super fine, super easy meal.

4-5 Cups Leftover Mashed Potatoes

6 Strips Crumbled Bacon -perhaps left over from breakfast

1 Large Onion (finely diced)

4 Cups Chicken Broth

8 Cloves Garlic (minced)

2 -3 Large Carrots (diced)

1/2 Cup Sour Cream

1/2 Cup Whole Milk

Shredded Cheddar Cheese  (topping)

In a large pot saute the onions in a few Tbs chicken stock until onions become clear. Add the bacon and heat to crisp up. Add carrots and cook for 2-3 minutes, then toss in the garlic and cook until fragrant, 1-2 minutes. Pour in the rest of chicken stock and the mashed potoes. Cook on medium-low heat, 1 hour. Stirring occasionally. Check if carrots are soft, cook longer if needed. Add the sour cream and milk, heat thru. Serve with cheese and more bacon if desired. So easy!