The great thing about this recipe is that while it's a great use for leftover mashed potatoes, it's actually super easy to make anytime you're craving a big bowl of warm, creamy potato soup! 
You can even serve it in little appetizer cups for parties or events, such as New Years Eve! 
Ingredients - 2 tbsp butter
- ½ cup onion (diced)
- 8 cloves garlic (minced)
- 4 cups mashed potatoes
- 3 cups vegetable broth
- 2 tbsp fresh basil (chopped)
- ¼ cup basil pesto
- 4 slices bacon (cooked & crumbled) – optional topping
Add the mashed potatoes and vegetable broth and whisk to combine. 
Mix in the fresh basil, turn the heat to high and bring to a boil. Cover with a lid, remove from the heat, and place in the Wonderbag. 
Close the Wonderbag tightly and slow cook the soup for 4-6 hours. 
Top with the basil pesto and bacon. I also added a little fresh parmesan cheese, because I saw it in the fridge and it said, "I would be really delicious on that soup." And I said "yes, you would." And yes, I do talk to my food… on a regular basis… lol. 
I ate a big bowl of it for dinner (see big bowl ↑) yup, that happened! What can I say, it was rainy & cold in San Diego, perfect soup weather 
Then I put some soup in these adorable little cups, with adorable little spoons, to serve as the perfect party appetizer! 
They could easily be served in small plastic cups with regular spoons, but I found an excuse to purchase adorable little cups and adorable little spoons, and I jumped all over it 
Vegetarian Option: Omit the bacon to make this recipe vegetarian. Gluten Free Option: This recipe is gluten free (always make sure the vegetable broth used is gluten-free).Source: http://ladiesblog.net/gluten-free-recipes-with-garlic-basil-mashed-potato-soup.html
