Leftover Mashed Potato Soup

I had some leftover mashed potatoes from Christmas dinner this year, and this turned out to be a great way to use them up. It was flavorful and easy to throw together.

Leftover Mashed Potato Soup (Food.com)
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
(I also added a can of drained corn.)
2 scallions, finely chopped
3 slices bacon, cooked and crumbled
2 tablespoons sour cream
2 tablespoons cream or 2 tablespoons half-and-half

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.