Leftover Mashed Potato Soup

Ingredients

• 12 ounces bacon
• 1 medium onion , diced
• 6 cups leftover mashed potatoes
• 1 container chicken broth , 32 ounce
• 2 pintss half-and-half
• 2 cans whole kernel corn , 15.25 ounce
• 2 tablespoons salt-free garlic and herb seasoning blend , such as Mrs. Dash
• 1 tablespoon green hot pepper sauce
• 1 tablespoon ground paprika
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground black pepper
• 1 teaspoon red hot pepper sauce

Instructions

1. 1

   Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly and thoroughly cooked but not crisp, about 8 minutes. Drain on paper towels. Chop into small pieces. Reserve 1 tablespoon drippings in the skillet and reserve 1 tablespoon separately; discard any remaining drippings.

2. 2

   Heat drippings in skillet over medium heat. Add onion; cook until just starting to turn brown, 5 to 7 minutes.

3. 3

   Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Stir in corn, garlic, herb seasoning blend, reserved 1 tablespoon drippings, green pepper sauce, paprika, Worcestershire sauce, black pepper, and red pepper sauce. Stir in onion and bacon. Bring to a boil, then reduce heat and simmer for 30 minutes.