On one of my lunchscapades I started tinkering in the kitchen. It was a cold and blustery day so soup was on my mind. I had some leftover mashed potatoes in the fridge and I thought I’d make a quick potato soup. The fact that I had a bit of leftover bacon from breakfast may have influenced my lunch choice as well! This was a fast substitute for what usually takes hours of simmering. Without further ado, I give you Potato Soup, the abbreviated version.
2 tablespoons butter in crock pot on high
Add in 1 tablespoon minced garlic (I get the jarred kind not the dried stuff)
Add desired spices- generally salt and pepper suffice but I added a dash of no salt Greek blend, a teaspoon of “soul food” blend and about a teaspoon of parsley
Mix spices into melted butter and add about 2 cups mashed potatoes. Mix well and turn crock pot to low.
Add about 1 cup heavy cream. Mix well
Thin with milk to desired consistency and turn crock pot to warm. Add chopped bacon and mix well.
I was careful about my crock pot as it runs hot but you may be able to get away with keeping the temp higher. My “keep warm” temp is the perfect eating temp so that’s where I kept it. With milk based sauces and soups higher temp can “break” it so I erred on the side of caution.
I’d give you a picture but it’s gone. As in I ate 4 bowlfuls gone…oops!