- Servings: 4
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
|1 lb||Russet Potatoes or Potato of Choice, cubed|
|Salt & Pepper, to taste|
|1||(14 Ounce) Can Chicken Broth|
|4 slices||American Cheese|
|½ cup||Grated Cheddar Cheese|
|¼ cup||Real Bacon Bits|
1. Bring 4 cups water to boil, put in potatoes and cook until fork tender. Reserve 1 cup of the liquid, and drain potatoes.
2. Return potatoes to pot, add butter; mash together, adding milk as needed to get a chunky mashed potato consistency. Add salt and pepper to taste. Add broth, mix well. Bring to a boil, adding reserved potato water to bring to desired consistency.
3. Once soup is boiling add American cheese slices, stirring well.
4. Put soup in bowls and garnish with grated cheddar and bacon bits.
This is a great use for leftover mashed potatoes of any flavor, especially good made from garlic mashed potatoes.