This soup tastes like a stuffed bake potato with all the trimmings! I switched it up by using bright orange mashed yams instead of white potatoes, because I happened to have them in the fridge. This is an excellent way to get rid of leftover mashed potatoes, and it makes a great fast dinner. I paired this with grilled cheese and tomato sandwiches and a green salad for dinner last night.
3 slices of thick bacon
1 yellow onion, chopped
3 cups mashed potatoes, sweet potatoes or yams
4 cups chicken broth
1 ½ cups sharp white cheddar
In a heavy pot, over medium heat, lay down the slices of bacon. Cook them over medium heat, flipping the bacon slices frequently, until all the fat has rendered and the slices are very crispy. Set the slices on some paper towel to drain. Add the chopped onion to the bacon fat and sprinkle with a little bit of kosher salt. Cook the onions until they are soft and tender.
In batches, add the cooked onions and yams (or potatoes) with 2 cups of chicken stock to a blender. Puree until the mixture is very smooth, and add it back to the soup pot. If there is any chicken stock left, whisk it in to the soup. Gently heat up the soup, and then whisk in 1 cup of white cheddar cheese. Taste to season with kosher salt and freshly cracked black pepper
When you serve the soup, garnish the top with a dollop of sour cream, crispy bacon bits, white cheddar cheese and green onions.