Leftover Mashed Potato Soup

We enjoyed this from the leftover mashed potatoes we had for Thanksgiving.

Ingredients

2 tablespoons butter or 2 tablespoons bacon drippings
1/2 cup chopped onion
1 cup chopped fresh mushrooms
14 1/2 ounces chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon sweet paprika
2 cups prepared mashed potatoes ( leftover is great)
1/2 cup cheddar cheese
2 scallions, finely chopped
3 slices bacon, cooked and crumbled
2 tablespoons sour cream
2 tablespoons cream or 2 tablespoons half-and-half

Directions

1. Cook bacon, and set aside to crumble.
   
2. In a large saucepan, cook onion in butter or dripping until softened.
   
3. Add chopped mushrooms and cook until tender and onion is golden.
   
4. Add chicken broth, salt, pepper, and paprika, stirring to mix.
   
5. Blend in mashed potatoes, stirring until lumps are gone.
   
6. Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
   
7. Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.
   

It was relatively easy to make so that was a big plus. I left the mushrooms out because two people in our family would not have touched it if there were mushrooms in it. It all got eaten up really quick, and was much tastier that how it actually looked. If you've got some leftover mashed potatoes, this is a good way to use them up!