Ingredients

• 2 slices thick-cut bacon , cut into small dice
• 1 large onion , cut into medium dice
• 0.5 teaspoons dried thyme leaves
• 2 bays leaves
• 1.5 cups leftover mashed potatoes
• 2 , 8 ounce
• 4 , 6.5 ounce
• 1 cup water
• 9 news potatoes , cut into 1/2 -inch cubes
• 0.5 cups heavy cream
• 2 tablespoons minced fresh parsley
• Salt and pepper , to taste

Instructions

1. 1 In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
2. 2 Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
3. 3 Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
4. 4 Heat through and serve, garnishing each bowl with reserved bacon.

Nutrition per serving