Rachael Ray Mashed Potato Soup

By pengnev

Ingredients

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• Drizzle of EVOO - Extra Virgin Olive Oil
• 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 shredded yellow cheddar cheese
• Chopped chives, for garnish

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields: 4 servings

Preparation

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 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.

Transfer to a serving bowl and garnish with the reserved bacon and chopped chives.

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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 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.

Transfer to a serving bowl and garnish with the reserved bacon and chopped chives.