6 c. left over mashed potatoes
2 Tbsp. butter or margarine
1 medium onion, diced
1/2 lb. bacon, diced, cooked and drained well (freeze bacon for easier cutting)
1 large red pepper, diced
2 c. sharp Cheddar cheese, grated
1/2 c. chives, minced
4 Tbsp. sour cream
2 to 3 c. whipping cream, half and half, or milk
kosher salt
fresh ground pepper to taste

In a large soup pot, sauté onions and red pepper over medium heat in 2 Tbsp. butter until onions are clear. Add bacon, potatoes and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories. Add salt and pepper to taste. Serve with a garnish of a dollop of sour cream, grated cheese and chives.