Baked Potato Soup

This is so simple because it uses leftover mashed potatoes.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 1⁄2  chopped onion
• 1⁄2 cup  chopped celery
• 2  garlic cloves, crushed
• 2  cups chicken broth
• 3  cups mashed potatoes, leftovers
• 4  ounces bacon, cooked and crumbled, about 4 slices
• 1  cup  fat-free half-and-half or 1  cup milk
• 1⁄2 teaspoon pepper
• 6 -8  ounces  shredded cheddar cheese, 1 1/2 - 2 cups
•  salt, if needed, to taste (optional)

• OPTIONAL GARNISHES

•  sour cream (optional)
•  chives (optional)
•  bacon, pieces (optional)
•  cheese (optional)

Directions

1. In a large pot; heat butter; add onions, celery and garlic. Sauté until tender.
2. Add the broth to the pot and bring just to a boil.
3. Stir in the mashed potatoes, cooked crumbled bacon, fat free half and half (or milk) and pepper. Bring to just a gentle simmer.
4. Reduce heat to low and stir in the cheese. Stir until cheese is melted and heated through. Do NOT allow to boil.
5. Add salt if needed, to taste.
6. Serve with any or all of the optional garnishes, if desired.