Leftover Mashed Potato & Cheddar Soup

This Recipe is a GREAT way to get rid of leftovers and is SO Yummo! I saw Robin Miller (The Food Network) making this on her show today, and was inspired, I used her basic recipe and embellished it some, changed a few things to fit my families taste buds, and it really worked GREAT -- Enjoy!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  teaspoons olive oil
• 1⁄2 teaspoon bacon drippings
• 3⁄4 cup  diced onion
• 3⁄4 cup  diced celery
• 4  cups reduced-sodium chicken broth or 4  cups vegetable broth
• 2  cups mashed potatoes, leftover
• 1⁄4-1⁄2 cup corn, leftover
• 1⁄4-1⁄2 cup cauliflower (in cheese sauce also works great) or 1⁄4-1⁄2 cup broccoli, leftover (in cheese sauce also works great)
• 4  ounces  shredded cheddar cheese (sharp is best)
• 1⁄2 teaspoon sea salt (or Kosher Salt)
• 1⁄4 teaspoon white pepper
• 1⁄2 teaspoon paprika
• 2  slices bacon, pre-cooked & crumbled (optional but very good addition if you have it leftover from breakfast)

Directions

1. Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.
2. Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces – if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or – in the Freezer for up to 2-3 months.