Leftover Mashed Potato Soup

Dice the bacon first, then fry it until crisp. Add celery and sauté in the bacon drippings for a couple of minutes. Add onion and carrot and sauté until the onion is translucent.

Add milk and heat to near boiling. Don't let it boil because this will cause the pot to boil over, the milk to curdle, scorch the bottom of the pan and form a skin that changes the taste.

Add mashed potatoes and gravy and stir well. Bring to a near boil again and add red potatoes. Maintain near-boiling temperature until potatoes are tender, about 20 minutes. Or cook the red potatoes separately in the microwave and just stir everything together.

Makes 6 servings.

• Sauté some diced mushrooms with the other vegetables.
• Add maybe 1/2 C sour cream. Highly recommended!
• Use leeks, green onions, scallions or chives instead of or in addition to onion.
• Add 1/2 C shredded Cheddar or diced Velveeta cheese.
• Potatoes and dill go well together.
• Use cream and/or half-and-half instead some or all the milk.
• Some garlic might be nice.
• Gourmet magazine adds 1/4 tsp. rosemary, 1 tsp. white wine vinegar (more will curdle the milk!) and 1/3 C chopped fresh parsley.
• Chopped kale or spinach might be an interesting addition.
• Use smoked link sausage such as linguica or kielbasa instead of bacon.
• Add 1/2 tsp. paprika, but why bother with such a tiny amount?