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“I am a huge fan of creamy soups so I decided to try to make this on my own and it came out wonderful. Great for leftover mashed potatoes which, in my house, is pretty rare. But when I have them I will be using this recipe. Hope you like it.”
READY IN:
50mins
SERVES:
9
YIELD:
9 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot cook the bacon until semi crispy. Remove only the bacon and set aside to cool so you can crumble it later.
  2. Add the onion and celery to the bacon drippings and cook for just a few minutes.
  3. Add the potatoes; add the water; bring to boil.
  4. Reduce heat to medium; cook for 10 to 25 minutes.
  5. Stir in the pepper, milk and leftover mashed potatoes until well blended.
  6. Continue to simmer until the potatoes are desired consistency.
  7. Serve warm with a sprinkling of dill.

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