Ingredients for Abby Ray's Mashed Potato Soup
- 1 tablespoon extra virgin olive oil
- 6 slices bacon, diced
- 1/4 cup butter (1/2 stick)
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 4 cups mashed potatoes
- 2 cups shredded cheddar cheese
- 1 tablespoon bacon grease
- salt and pepper to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Abby Ray's Mashed Potato Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Abby Ray's Mashed Potato Soup
- In a medium saucepan, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes.
- Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the pan.
- Leave 1 tablespoon of bacon grease in the pan; discard the rest. Add the butter to the pan and melt over medium heat.
- Add the chopped onion to the pan and cook until softened, about 5 minutes.
- Sprinkle the flour over the onion mixture and stir constantly with a wooden spoon for 1 minute, creating a roux.
- Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a boil, then reduce heat and simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Stir in the mashed potatoes and cheddar cheese. Cook until the cheese is melted and the soup is heated through, stirring occasionally.
- Season with salt and pepper to taste. Stir in the crispy bacon.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
25g
Fat
127g
Carbs
11g
