Mashed Potato Soup

I am not a fan of leftovers.  And leftover mashed potatoes??? Well....double yuck.  But it always seems that when I whip up a pot of potatoes, I make too much.  Which is why I was very excited when I stumbled across this recipe!

This soup is really yummy.  I can imagine that this will REALLY hit the spot when the temps start dropping.

Drizzle of olive oil (optional)
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
Chopped chives, for garnish (I left this out because, well....I didn't have any!)

In a medium pot or Dutch oven, heat olive oil over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve. (I skip the oil and just cook the bacon plain.) 

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.

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.

Transfer to a serving bowl and garnish with the reserved bacon and chopped chives.

Recipe from Rachael Ray