3 cups leftover mashed potatoes
3 cups chicken broth
1 cup milk
2 tbsp butter
1/4 cup flour
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 tsp dijon mustard
1/2 cup cheddar cheese, grated
6 slices cooked bacon, crumbled
salt and pepper to taste
grated cheddar cheese
crumbled bacon bits
Melt the butter in a saucepan over low heat. Add the onions and garlic. Cook until onions are soft and translucent. Stir in the dijon mustard. Add the flour. Stir for about a minute just to get rid of the raw flour taste. Stir in the mashed potatoes. Pour in the chicken broth and milk. Keep stirring until there are no more lumps. Cook for 10-15 minutes, occasionally stirring, until nice and thick.
Over low heat add the grated cheese. Stir until the cheese is melted.
Season with salt and pepper.
Top potato soup with bacon crumbles, and more grated cheese. fresh parsley and whole ground pepper.
Serve with warm toast, biscuits or buns.