Broccoli and Leftover Mashed Potato Soup

This is a super easy and flavorful soup I came up with to use my leftover mashed potatoes in a healthy way. Between Thanksgiving and Christmas there is a great opportunity to have leftover mashed potatoes. Here is a soup I came up with that will use up those potatoes and fill your stomach with what my husband calls 'dangerously good soup!'

Ingredients

• 2 teaspoons bacon drippings
• 1 onion, diced
• 4 stalks celery, chopped
• 1 pound bulk pork sausage
• 1 teaspoon dried sage
• 0.5 teaspoon paprika
• salt and ground black pepper to taste
• 4 cups finely chopped broccoli florets
• 4 cups reduced-sodium vegetable broth
• 4 cups leftover mashed potatoes
• 1 (15 ounce) can whole kernel corn, drained
• 1 (7 ounce) can diced green chilies
• 2 cups sour cream

Steps

1. Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
2. While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
3. Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.