Mashed Potato Soup

Gotta love the Rachel Ray recipes! This is a great way to use leftover mashed potatoes.

Ingredients

* Drizzle of EVOO - 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
* Chopped chives, for garnish


Preparation

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.
Step

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.