Recipe: POST-EASTER WEEK: LEFTOVER MASHED POTATO SOUP | Idaho Statesman

The fridge is full of Easter Sunday leftovers — boiled eggs, ham, unused potatoes and more. This week, we'll give you some ideas for re-imagining those leftovers into something delicious. This recipe makes the most of leftover mashed potatoes and comes from recipezaar.com.

INGREDIENTS

2 tablespoons butter or bacon drippings

1/2 cup chopped onion

1 cup chopped fresh mushrooms

14 1/2 oz. 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 green onions, finely chopped

3 slices bacon, cooked and crumbled

2 tablespoons sour cream

2 tablespoons cream or half-and-half

DIRECTIONS

Cook bacon, and set aside to crumble. In a large saucepan, cook onion in butter or dripping until softened.

Add chopped mushrooms and cook until tender and onion is golden. Add chicken broth, salt, pepper, and paprika, stirring to mix.

Blend in mashed potatoes, stirring until lumps are gone. Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.

Mix in scallions, crumbled bacon, sour cream, and cream or half and half, stirring to heated through but not boiling.

Makes 3 to 4 servings.