Mashed Potato Soup

Mashed potato soup has been a favorite in our house for years.  I started making this several years ago when I had some leftover mashed potatoes to use.  We love it so much that now I puposely make extra mashed potatoes just so that I can make mashed potato soup.  

You don't need a whole pound of bacon for this recipe, but I always cook a whole pound because my boys LOVE bacon, like really LOOOOOOOOOOOOVE bacon.  This is a great use of leftover mashed potatoes.  It is quick to make from start to finish and it is thick and hearty.  Great for warming up on cold winter nights.  

So next time you have some leftover mashed potatoes, make this delicious mashed potato soup and enjoy every creamy, bacony bite.  
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Ingredients

• 3 cups leftover mashed potatoes
• 4 slices bacon or more 
• 4 tablespoons butter 
• 1/3 cup flour
• 4 cups milk
• 4 ounces shredded Monterey Jack, Cheddar,  or your favorite cheese
• Salt and pepper
• 1/2 cup sour cream 
• Chopped fresh chives or dried chives

Preparation:

1. Cook bacon until crisp.  Let cool, then crumble.  (I make bacon in the microwave)
2. Melt butter in a large pot over medium heat.  Add flour and whisk until smooth and light golden to make a roux, about 2 minutes.  Slowly whisk in milk and cook, whisking, until thickened, 6 to 8 minutes, until bubbly.  It will not get that thick at this stage.  
3. Stir in cheese, mashed potatoes and 1/2 tsp. each salt and pepper.  Cook, stirring, until cheese melts and soup is heated through.  Whisk in sour cream.  Check seasoning and add additional salt and pepper if desired.  Serve and sprinkle each bowl with crumbled bacon and chives.

Yum

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