Joy of Leftover Mashed Potatoes!

After we finished our Thanksgiving meal at work, there were alot of leftover mashed potatoes. It occurred to me that this may be typical for many during the holidays. So I thought i'd share with you what I shared with my coworkers. 

Rachel Ray’s Mashed Potato Soup

(rachelrayshow.com)

Ingredients

·        Drizzle of EVOO - Extra Virgin Olive Oil

·        6 slices bacon, chopped

·        4 tablespoons butter

·        1 medium onion, chopped

·        4 tablespoons flour

·        4 cups 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.

·       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.

Enjoy!