Turn a leftover side dish into a delicious meal with this recipe for Mashed Potato Soup!
I love mashed potatoes, but I’d never thought of turning leftovers into soup. I’ve used them to fill blintzes and omelets and make potato pancakes and gnocchi. However, I have never made mashed potato soup—until now!
Mashed potatoes are the ultimate comfort food for me. They conjure up memories of dinnertime with my dad. I remember watching him create a little mountain on his plate, like in the movie E.T. However, my dad did this long before the film was made. Then, he would cover them in ketchup and top them with peas. The green, red, and white looked so pretty before he mixed it all up into one big pile. I did the same—and still do to this day in tribute to him.
Some soups are perfect for colder nights, and this is one of them. It is filling, comforting, and delicious. If you could put a hug in a bowl, I think this recipe would do it. What’s even more impressive is that you can have a steaming bowl of soup on the table in only 30 minutes. I know what you’re thinking—it might be worth making mashed potatoes just to have some leftovers for this soup. Don’t think that hasn’t crossed my mind!
How to adjust this soup for special diets
Many people are gluten- or dairy-free these days, and adjusting recipes to meet those needs is commonplace. To make a gluten-free mashed potato soup, substitute tapioca starch, arrowroot, cornstarch, or all-purpose gluten-free flour for the all-purpose flour listed in the recipe. Those ingredients are a one-to-one substitution. Use your favorite non-dairy butter, milk, and cheese to make this soup dairy-free. Olive oil or an avocado/olive oil blend can easily replace the butter, too.
How do I store leftovers?
Once prepared, this soup will remain fresh in the refrigerator in an airtight container for up to 4 days. If you want to freeze mashed potatoes without a runny or grainy mess, try this Make-Ahead Freezer Mashed Potatoes recipe. You can even thaw them and use them for this soup.
Serving suggestions
A loaf of Irish Soda Bread, made without yeast, perfectly accompanies mashed potato soup. Use it to wipe the bowl and get every delectable last morsel of soup. I also recommend serving some vegetables on the side, with these recipes for Roasted Green Beans and Mushrooms with Balsamic and Blanched Asparagus being ideal choices. A platter of Raspberry White Chocolate Scones for dessert completes the meal.
Mashed Potato Soup
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped onion
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 4 cups leftover mashed potatoes
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: extra shredded cheddar cheese, crumbled cooked bacon, chopped chives
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Sprinkle the flour over the cooked onions and stir to combine. Cook for 1 minute to remove the raw flour taste.
- Gradually add the chicken broth and milk, stirring constantly to prevent lumps. Add the leftover mashed potatoes and stir until smooth.
- Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally. The soup should thicken slightly.
- Stir in the shredded cheddar cheese until melted and incorporated. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with optional toppings like extra cheese, bacon, and chives if desired.
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