Mashed Potato Soup - Anita O.
A thick, delicious soup that uses up your leftover mashed potatoes!
- 4 cans cream of chicken soup
- 4 cans water
- 2 small grated carrots
- ½ lb bacon, chopped (optional)
- 1 tsp dill weed
- 1 tsp Lowry’s seasoning salt
- ½ tsp pepper
- Frozen corn
- 12 cups mashed potatoes (any amount works!)
- 1 cup sour cream
Brown bacon in frying pan. In large soup pot, over medium low heat, combine canned soup and water.
Add sour cream, dill, season salt and pepper. Stir with a wire whisk til blended.
Add fried bacon and drippings, then add mashed potatoes and grated carrots.
Continue cooking til carrots are cooked.
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