Menu Planning Monday + Potato Soup Recipe

So I got of track the past couple of weeks with my meal plans and I can tell you that having a plan helps my sanity and my budget. So this week I'm determined to get back on track.

Monday - CG Ham
Tuesday - Potato Soup and Grilled Cheese
Wednesday - Chicken Tacos
Thursday - Fettuccine Alfredo
Friday - DATE Night
Saturday - Pancakes
Sunday - Burgers, Sweet Potato Fries and Peas


Our lunches will consist of left overs and sandwiches.

If you're like me you have a lot of left over food from your big Easter meal. One left over I always have a hard time reusing is mashed potatoes. Well I found this great recipe for potato soup that uses your left over mashed potatoes and is pretty simple.

Ingredients

• Drizzle of Extra Virgin Olive Oil
• 6 slices bacon, chopped
• 4 tablespoons butter
• 1 medium onion, chopped
• 4 tablespoons flour
• 1 quart chicken stock
• 2 cups leftover mashed potatoes
• 8 ounces shredded yellow cheddar cheese 

Directions

1. In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve. 
2. Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about 5 minutes. Sprinkle flour into the pot and cook with a wooden spoon for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes. 
3. Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted.  
4. Transfer to a serving bowl and garnish with the reserved bacon.