Broccoli and Leftover Mashed Potato Soup

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.

Cook's Notes:

You can use reduced-sodium chicken broth instead of vegetable broth.

For vegetarians, simply don't add the sausage and replace the bacon grease with your favorite oil and you still have a flavorful soup.

If your leftover mashed potatoes already have a lot of sour cream in them you don't need to add the sour cream.

Serve immediately or, allow to completely cool and then store in an airtight container in the refrigerator for up to 7 days, or in the freezer for up to 2 to 3 months.