Mashed Potato Soup by Rachael Ray

Drizzle of extra virgin olive oil
6 slices bacon, chopped
4 tbsp. butter
1 medium onion, chopped
4 tbsp. flour
1 quart chicken stock
2 cups leftover mashed potatoes
8 ounces shredded cheddar cheese
Chopped chives for garnish

In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove back 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.

**I froze some leftover mashed potatoes from Christmas just to try this recipe. I left the bacon out to spare the calories but I'm sure it would be great. I left out the onion and chives as usual. Joy isn't much for soup but I really liked this one.