Cream of Mashed Potato Soup

I made this soup today out of leftovers from Thanksgiving. It's one of the better potato soups I've ever had.

Ingredients:
* Mashed potatoes (the chunkier the better for good soup texture. Mine had chunks and potato skin.)
* 1-2 cups chopped celery
* Vegetable stock
* 1/2 cup cream
* Milk
* Sage
* 2 slices of Morningstar Vegetarian Bacon (or the real stuff, if you're so inclined).

Directions:
1) Fry up the bacon until crispy and set it aside.
2) In a large saucepan, sprinkle salt on the celery and saute until it is very soft but still slightly firm and crunchy. I used olive oil for this, conceivably you could use butter. If you use oil, drain it afterwards - you really just want the celery. If you used butter, you can probably leave it in.
3) Add in the mashed potatoes and vegetable stock and gently stir until blended. You want a little over half of the liquid in this to be stock, and the rest dairy.
4) Add in the cream and milk. Season to taste with sage, salt, and pepper, but be conservative - the flavour will get stronger after it thickens.
5) Reduce over medium heat, stirring constantly. Add more seasoning after it has thickened if necessary.
6) Top with crumbled bacon and enjoy.

Cream of Mashed Potato Soup

I made this soup today out of leftovers from Thanksgiving. It's one of the better potato soups I've ever had.

Ingredients:
* Mashed potatoes (the chunkier the better for good soup texture. Mine had chunks and potato skin.)
* 1-2 cups chopped celery
* Vegetable stock
* 1/2 cup cream
* Milk
* Sage
* 2 slices of Morningstar Vegetarian Bacon (or the real stuff, if you're so inclined).

Directions:
1) Fry up the bacon until crispy and set it aside.
2) In a large saucepan, sprinkle salt on the celery and saute until it is very soft but still slightly firm and crunchy. I used olive oil for this, conceivably you could use butter. If you use oil, drain it afterwards - you really just want the celery. If you used butter, you can probably leave it in.
3) Add in the mashed potatoes and vegetable stock and gently stir until blended. You want a little over half of the liquid in this to be stock, and the rest dairy.
4) Add in the cream and milk. Season to taste with sage, salt, and pepper, but be conservative - the flavour will get stronger after it thickens.
5) Reduce over medium heat, stirring constantly. Add more seasoning after it has thickened if necessary.
6) Top with crumbled bacon and enjoy.