This Mashed Potato Soup is a perfect way to use up leftover mashed potatoes! A hearty and easy dinner or lunch that the whole family will love!
A TASTY POTATO SOUP RECIPE
My family always jokes that I make enough mashed potatoes to feed a whole platoon - ha! So I try to figure out ways to use up the leftovers and this soup became one of my favorites. With other easy and flavorful ingredients, this is a perfect weeknight soup recipe that will both warm and fill you up. No need to throw away those leftovers, use them in this Mashed Potato Soup recipe and have yourself a whole new meal!
FREQUENTLY ASKED QUESTIONS:
This is great for those leftover mashed potatoes you made for the holidays. Any type of mashed potatoes made with russet, Yukon or red skinned potatoes will work. You can also use packaged mashed potatoes and prepare them and use them as well!
This recipe is a nice balance between thick and thin. But as you make it and find that you want it thicker, just add more mashed potatoes. If you want it thinner then add some more of the chicken broth or milk and stir until you get your desired consistency.
If you want even more depth of flavor on this already flavorful soup, you can add in onions, garlic and any additional seasonings as you see fit.
While this is great served on its own, some options include: leftover turkey sandwiches, ham sandwiches, side salad, bread, etc.
This is really a personal preference but we love to add more shredded cheese, cooked bacon and some green onions.
This can be stored in the refrigerator in an airtight container where it will keep for up to 4 days. It can also be frozen. Place in a freezer-safe container put in the freezer where it will keep for up to 3 months. The potatoes will lose some of their creaminess and texture so freeze with caution. To defrost, remove to the refrigerator overnight until thawed. Reheat on the stovetop until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- all-purpose flour
- salt and pepper
- chicken broth
- whole milk
- prepared mashed potatoes
- cheddar cheese
- optional: cheddar cheese, bacon, green onion/chives, sour cream for serving
HOW TO MAKE MASHED POTATO SOUP:
In a large pot, melt the butter over medium heat and add the flour, salt and pepper. Use a whisk to mix everything together and cook for 1 minute.
Slowly pour the chicken broth into the pan, whisking constantly.
Add the milk, mashed potatoes and cheddar cheese.
Cook for 5 minutes stirring constantly just until the soup reaches a simmer. Continue cooking until desired thickness is reached. Serve with optional toppings.
We like to top with shredded cheddar cheese, cooked bacon and sliced green onions.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Mashed Potato Soup
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 4 cups chicken broth
- 1 cup whole milk
- 4 cups prepared mashed potatoes
- ½ cup cheddar cheese
- shredded cheddar cheese, bacon, green onion/chives, sour cream, for serving
- In a large pot, melt the butter over medium heat and add the flour, salt and pepper.
- Use a whisk to mix everything together and cook for 1 minute.
- Slowly pour the chicken broth into the pan, whisking constantly.
- Add the milk, mashed potatoes and cheddar cheese.
- Cook for 5 minutes stirring constantly just until the soup reaches a simmer.
- Continue cooking until desired thickness is reached.
- Serve with optional toppings.
- Other additions can be added into the soup, see above.
- Any leftover potatoes will work or you can use packaged potatoes and make them.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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