Because we’re empty nesters, my husband and I don’t always finish the dishes I make. It’s an ongoing battle to find ways to use up the leftovers. Recently I made an Easy Cheesy Potato Casserole that was delicious, and not wanting it to go to waste, decided to use the leftovers in the following Shortcut Bacon and Potato Soup. Easily made, this soup is thickened with the versatile Basic Cream Soup Mix, and took about 15 minutes to put together. If you have leftover scalloped (without cheese) or au gratin (with cheese) potatoes or even Mormon Funeral Potatoes, this is the perfect way to use them up.

You can use bacon for flavoring as I’ve done here, or if you have chunks of ham, they are also delicious in this soup. Leave them both out for a vegetarian version. Crusty rolls are great with this soup, and a good, fresh salad is a nice accompaniment.

12 Servings

1/2 pound bacon, chopped

4 to 6 cups leftover easy cheesy potato casserole or Mormon funeral potatoes (or any leftover scalloped or au gratin potatoes)

8 cups water
1 1/2 cups Basic Cream Soup Mix

Salt and freshly ground black pepper

1. Cook the bacon in a large Dutch oven or soup pot until very crisp; remove the bacon from the pot and place on paper towels to drain.
2. Add the potato casserole to the pot, and use a spoon to break up the leftover potatoes.
3. Stir over medium heat until broken up and heated through.
4. Whisk in the water and basic cream soup mix; continue whisking until the mixture boils and thickens.
5. Taste for seasoning and add additional salt and pepper if necessary.
6. Stir in the crisp bacon and serve.

Amount Per Serving
Calories 241 Calories from Fat 117
Percent Total Calories From: Fat 49% Protein 16% Carb. 35%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 6 g
Cholesterol 32 mg
Sodium 456 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g
Sugars 0 g
Protein 10 g

Vitamin A 0% Vitamin C 4% Calcium 0% Iron 1%