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Best Cooking Tips
- Use low-sodium broth to control the saltiness of the soup.
- Add a splash of cream or milk at the end for extra richness.
- Stir frequently to prevent the soup from sticking to the bottom of the pot.
Ingredients 0/12
Why Everyone Loves This Recipe
Step 1
Cook the bacon in a large skillet over medium-high heat. Turn it occasionally and cook until it’s fully cooked but not too crispy—this should take about 8 minutes. Once done, drain the bacon on paper towels, then cut each strip in half lengthwise and chop into small pieces.
Step 2
Keep about a tablespoon of the bacon drippings in the skillet and set aside another tablespoon for later. Use the drippings left in the pan to sauté the onion over medium heat until it just starts to brown, which should take around 5 to 7 minutes.
Step 3
While the onion is cooking, combine your leftover mashed potatoes, chicken broth, and half-and-half in a large pot over medium-high heat. Whisk everything together until it’s smooth and creamy. Then stir in the reserved bacon drippings along with the corn, garlic and herb seasoning, green hot pepper sauce, paprika, Worcestershire sauce, black pepper, and red hot pepper sauce.
Step 4
Add the sautéed onions and chopped bacon to the pot. Bring the soup to a boil, then lower the heat and let it simmer gently for about half an hour to let the flavors meld together.
