6 cups left over mashed potatoes
2 tablespoons butter or margarine
1 medium onion, diced
1/2 pound bacon, diced, cooked and drained well (freeze bacon for easier cutting)
1 large red bell pepper, diced
2 cups sharp Cheddar cheese, grated
1/2 cup chives, minced
About 4 tablespoons sour cream
2 to 3 cups whipping cream, half-and-half or milk
Kosher salt and fresh ground pepper to taste

In a large soup pot, saut?onions and red pepper over medium heat in 2 tablespoons 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. Salt and pepper to taste.

Serve with a garnish of a dollop of sour cream, grated cheese and chives.