Are you after the wonderful taste combination that only potato and bacon offers? Well this chowder is so delicious and filling that your family won’t know that you’ve used leftover mashed potato to make it! Who would have thought there was finally a use for leftover mashed potato that didn’t require deepfrying or crumbing? Best of all, it’s something that can be created and on the table wowing your family within 30 minutes.

If you love soup you could try broccoli soup, roast cream of cauliflower soup or chicken and corn soup.

Prep: 5 minutes

Cook: 15 minutes

Serves: 4

Ingredients

• 100 g bacon, diced
• 1 tsp oil, for frying
• 1 onion, finely diced
• 1/2 tsp garlic powder
• 2 cups of chicken stock
• 2 cups of mashed potato (500 g)
• ½ cup of grated cheese
• 2 tbsp thickened cream
• salt and pepper, to season

Method

1. In a large saucepan, heat the oil to medium heat and fry the onion until it has softened. Add the bacon and fry until the bacon becomes slightly crispy. Remove from pan and set aside.
2. Add the mashed potato and stock to the pan and whisk to combine. Bring to the boil.
3. After you have whisked the soup to a smooth consistency, lower the heat to a simmer and add in the cheese.
4. Once the cheese has melted, add the bacon and onion to the soup.
5. Season with salt and pepper then serve with fresh bread or toast.