In a large stock pot melt butter on medium heat. (2 tablespoons Salted Butter)
Then add in onion. Caramelize until golden brown mixing periodically, for 10 minutes.
(½ small Onion)
Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture.
(1 tablespoon All-purpose flour)
Pour the milk into the pot and stir for one minute.
(2-½ cups 2% milk)
Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
(3-4 cups Leftover mashed potatoes,salt and pepper to taste)
Ladle into bowls and top with dried parsley, shredded cheddar cheese, crumbled bacon, and cracked black pepper. Enjoy! 1 teaspoon Dried parsley,½ cup Shredded Cheddar Cheese,
(4 slices Cooked Bacon)
