Melt butter in large sauce pan over medium high heat and add sliced mushrooms stirring to start cooking.

After mushrooms start to cook down add in the wine and cook about 5 minutes. Add in the spices and salt & pepper stirring to combine.

Sprinkle with flour and stir to combine. Cook 2-3 minutes. Add in chicken stock stirring to combine.

Add in milk stirring to combine.

Add in leftover potatoes stirring to break up.

Let simmer 15 to 20 minutes to heat through. Take immersion blender and blend to make creamy.

Ready to eat! Topped with crumbled bacon.