Mashed Potato Soup
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Posted: 11/21/22
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Got leftover mashed potatoes? Make this quick and easy Mashed Potato Soup for dinner! You can have your dinner on the table in 10 minutes with this rich, creamy, satisfying potato soup.
This is one of may favorite ways to use up leftover mashed potatoes. They make the best creamy soup and the cheese and bacon take it over the top! Plus, it’s easy to do – you will love this cozy soup recipe.
Why You Will Love This Easy Soup Recipe!
- This is the best way to use up those leftover holiday mashed potatoes! With just a few simple ingredients you can use them to make a delicious loaded potato soup.
- It’s thick and rich with the perfect amount of cheese. I love to load it up with lots of garnishes like crispy bacon, green onions, and sour cream. It’s like a baked potato in soup form.
- If you have leftover mashed potatoes, this recipe is a breeze to make. If you don’t have any, you can make a batch of my crock pot mashed potatoes ahead of time or even use boxed mashed potatoes.
- We love this soup with a tossed green salad and dinner rolls on the side. It makes a filling and comforting meal.
Ingredients for Mashed Potato Soup Recipe
- Unsalted butter – If you use salted butter, you will need to reduce the added salt in the recipe.
- All purpose flour – This is used to thicken soup so it’s not too thin.
- Salt and ground black pepper
- Chicken broth – You can also use vegetable broth.
- Whole milk – Full-fat milk gives the soup a rich flavor and creamy texture. You can use 2% milk but the soup won’t be as rich.
- Prepared mashed potatoes
- Shredded cheddar cheese – Or, try another good melting cheese like shredded Parmesan, Gruyere cheese, or even pepper jack cheese.
Products Needed
How to Make Soup with Mashed Potatoes
Make the roux: Melt the butter in a large pot over medium heat. Add the flour, salt, and pepper. Whisk for one minute until the mixture forms a paste.
Add the broth: Slowly pour the chicken broth into the pot while whisking. Keep whisking until the mixture is smooth.
Make it potato soup! Add the milk, potatoes, and cheddar cheese. Whisk and cook the soup until it reaches a simmer. Simmer until it thickens to your desired consistency.
Do you have to make a roux for this soup?
The roux (flour and butter mixture) will thicken the soup, but if you are short on time you can skip it. Your soup won’t be as thick, but it will still be delicious!
If you skip this step, just start making the soup by bringing the broth to a simmer and then adding the rest of the ingredients.
Add Some Garnishes!
This mashed potato soup is so good with different garnishes! Mix and match them to make your best bowl of soup:
- Cheese: Sprinkle cheddar cheese, Parmesan, or Gruyere cheese over the top.
- Sour cream: I like a dollop of sour cream to mix in – it adds a tangy flavor and more richness.
- Onions: Try sliced green onions or diced red onions on top.
- Bacon: I highly recommend adding some crispy bacon! Try my oven bacon to make it easy.
- Herbs: Sprinkle some fresh herbs over the top of the soup. Chopped parsley or chives would be great.
Tips For The Best Potato Soup From Mashed Potatoes
- You can use any kind of leftover mashed potatoes – plain ones or ones that are flavored with cheese and other seasonings. You can also make a fresh batch of mashed potatoes, keep them in the fridge, and use them to make the soup.
- Feel free to adjust the soup thickness by adding more mashed potatoes for a thicker soup or more broth for a thinner soup. It’s very flexible!
- I like to keep things simple, but feel free to add other ingredients to your soup. You can sauté onions and garlic first to add more flavor or use different seasonings, dried herbs, or fresh herbs to change it up.
Be sure to keep this leftover mashed potato soup recipe on hand! It’s the perfect way to use up some holiday leftovers from Thanksgiving, Christmas, or Easter. Enjoy!
More Ways to Use Up Holiday Leftovers
- Leftover Turkey Shepherd’s Pie is an easy way to enjoy that holiday roast turkey a little longer!
- Or make my Turkey Tetrazzini! It’s serious comfort food your family will love.
- If you have leftover baked ham, you have to try my amazing Ham Salad. It’s perfect as a sandwich spread or dip with crackers.
- Another leftover recipe I love is Ham Fried Rice. It’s so easy!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Mashed Potato Soup
Quick and easy Mashed Potato Soup made with leftover mashed potatoes is ready in 10 minutes!
Ingredients
- 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
- Optional: Cheddar cheese, bacon, green onion/chives, sour cream for serving
Instructions
- In a large pot, melt the butter over medium heat and add the flour, salt and pepper. Whisk ingredients together and cook for 1 minute.
- Slowly pour the chicken broth into the pan, whisking constantly until smooth.
- Then add the milk, mashed potatoes and cheddar cheese. Whisk together and cook for 5 minutes stirring constantly just until the soup reaches a simmer.
- Continue cooking until desired thickness is reached.
- Serve with optional toppings.
Tips
- You can use any kind of leftover mashed potatoes – plain ones or ones that are flavored with cheese and other seasonings. You can also make a fresh batch of mashed potatoes, keep them in the fridge, and use them to make the soup.
- Feel free to adjust the soup thickness by adding more mashed potatoes for a thicker soup or more broth for a thinner soup. It’s very flexible!
- I like to keep things simple, but feel free to add other ingredients to your soup. You can sauté onions and garlic first to add more flavor or use different seasonings, dried herbs, or fresh herbs to change it up.
Nutrition Information
Calories: 223kcal (11%), Carbohydrates: 29g (10%), Protein: 8g (16%), Fat: 9g (14%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 27mg (9%), Sodium: 861mg (37%), Potassium: 692mg (20%), Fiber: 3g (13%), Sugar: 4g (4%), Vitamin A: 284IU (6%), Vitamin C: 28mg (34%), Calcium: 142mg (14%), Iron: 1mg (6%)
Doug says
I added sweet potatoes,carrots (all mashed together) bacon and two cans of clams . A very good clam chowder.
Dawn says
I made this soup tonight. I sautéed onions, celery and 3 cloves garlic in the butter prior to adding flour for roux. I threw in about 8 oz cheddar and a handful of leftover gruyere. Topped with crumbled bacon, sliced scallions, more cheddar and toasted Sourdough bread “croutons”. Outstanding! Will make again.
Courtney says
Sounds so delicious! Thank you for sharing!