Mashed Potato Soup
Prep Time: 15 minutes
Cook Time: 20-25 minutes

4 each slices of bacon
4 cups leftover cooked mashed potatoes
1 cup chopped white onion
2 cups sliced/chopped fresh mushrooms
2 each 14 1/2 oz cans of chicken stock
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp paprika
1 cup shredded cheddar cheese
2 TBSP chopped fresh chives(green part only)
4 TBSP sour cream
4 TBSP milk

In a large skillet cook bacon until crisp, turning once, about 10 minutes total. Set aside and let cool, then crumble.

In same skillet, cook onion until softened, about 3-5 minutes. Add chopped mushrooms and cook until soft and onion is golden.

Add chicken stock, salt, pepper, and paprika, stirring to combine. Add mashed potatoes, stirring until all lumps are gone.

Bring soup to a boil, reduce heat to medium and cheddar cheese a little at a time until it is completely melted and smooth. Stir in sour cream and milk.

Continue to stir until soup is heated through but not boiling. Serve in bowls and garnish with chives and bacon bits. Wine Pairings: Chardonnay, Riesling, Gewurztraminer, Pinot Noir or Cabernet Sauvignon.