Potato Soup with Cheese and Bacon

Fall is finally here and I get to make my favorite soups again, yay! 

I love giving my leftovers a makeover. When I am making mashed potatoes I make sure to make extra for this yummy and simple soup. It only takes about 10 minutes to throw together!

About 4 cups of leftover mashed potatoes (give or take)

2 cups water

1 cup milk

2 tablespoons chicken base (I like Organic Better Than Bouillon)

2 stalks of celery

1 onion

8 slices of chopped bacon

salt and pepper (of course)

1 teaspoon thyme (fresh is better)

1/2 teaspoon garlic powder

chopped green onions

cheese

Brown the bacon and reserve half. Then saute the onions and celery in bacon fat and set aside.  Add the mashed potatoes, liquids and chicken base to the pot. I use my hand blender to make a smoother texture. Then add the bacon, onions, celery, and spices. Simmer on low heat for 20 min before serving. I use my slow cooker set on low or warm for 4-6 hours. 

Top with reserved bacon, shredded cheese and chopped green onions. Enjoy!