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Mashed Potato Soup


  • A drizzle of extra virgin olive oil (EVOO)

  • 6 slices bacon, chopped

  • 4 tablespoons butter

  • 1 medium onion, chopped

  • 4 tablespoons flour

  • 1 quart chicken stock

  • 2 cups leftover mashed potatoes

  • 8 ounces yellow cheddar cheese, shredded

  • 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 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 five minutes. Sprinkle flour into the pot and cook with a wooden spoon for one 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. Yum-o!