This Mashed Potato Soup is a great way to use up leftover mashed potatoes! This soup just requires six ingredients and can be prepared in 30 minutes. When you have leftover cold mashed potatoes in your refrigerator, this simple and quick recipe is ideal for lunch or dinner after a large holiday meal.
I prepare this soup every time I make my Mashed Potato Cakes (Potato Patties) or these Super Creamy Instant Pot Garlic Mashed Potatoes for meals or holidays.
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Leftover Mashed Potato Soup
Make this rich, filling, and creamy mashed potato soup with any leftover mashed potatoes from Easter, Thanksgiving, or Christmas meal! Don't forget to serve it with a large spoon and freshly sliced baguette for dipping; every bite will be creamy and wonderful!
Even though I love mashed potatoes as a side dish, nothing beats a steaming cup of homemade mashed potato soup on a cold night.
We adore this soup served with dinner bread and a tossed green salad. It's a satisfying and cozy dinner.
Ingredients Needed
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- Butter - I prefer to melt and caramelize the onions with butter.
- Flour - The addition of flour thickens the soup. There's nothing better than a creamy, thick soup!
- Milk - The creamiest results will come from using whole milk.
- Broth - Vegetable or chicken broth.
- Leftover Mashed Potatoes - For a thicker soup, you may just add more mashed potatoes. Any mashed potato you have, such as Healthy Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, Creamy Mashed Potatoes, or Mascarpone Mashed Potatoes, can be used.
- Shredded Cheddar Cheese - You have the option of selecting mild, medium, or sharp cheddar cheese. to supplement.
- Salt & Pepper - To taste.
- Toppings - Shredded cheddar cheese, sliced green onion or chives, smoked Turkey, and sour cream for serving.
How To Make Mashed Potato Soup
Making potato soup with leftover mashed potatoes is incredibly simple. Additionally, it's a delicious and cozy way to use up leftovers from the refrigerator.
- Add the flour to a large pot with melted butter over medium heat. Mix well. To eliminate any remaining floury taste, simmer for a further 30 to 60 seconds.
- After adding the milk to the pot, stir for a minute. whisking continuously.
- Pour the veggie broth into the pan slowly while whisking continuously to make it smooth.
- Next, incorporate the cheddar cheese and mashed potatoes. stirring until the cheese has melted and all of the potatoes have crumbled. And mix till incorporated. Add salt and pepper to taste and simmer until thoroughly warm.
- Ladle into bowls and serve after taking off the heat. Add smoked turkey, sour cream, chopped green onions or chives, and shredded cheddar cheese on top.
Frequently Asked Questions
The thickness and thinness of this dish are nicely balanced. However, you may simply add more mashed potatoes if you decide you want it thicker. Add extra milk or chicken broth if you want it thinner, and mix until the consistency you want is achieved. It's incredibly adaptable!
After the soup has cooled, make sure to store it in an airtight container. It keeps for three to four days if kept in the refrigerator. You can freeze it as well. Put it in a freezer-safe container and store it in the freezer for up to three months.
If you are pressed for time, you can omit the roux, which is a blend of flour and butter that thickens the soup. Even though your soup won't be as thick, it will still taste great!
If you omit this step, simply bring the stock to a simmer and then add the remaining ingredients to begin creating the soup.
Tips & Tricks
- Gluten Free: Make the roux with gluten-free flour.
- Increase the amount of chicken broth to thin out the soup and boil it longer for a thicker soup.
- Take care not to let the flour butter paste cook for more than the extra 30 to 60 seconds that are specified. Throughout this time, stir it frequently to avoid burning or browning.
- Any type of leftover mashed potatoes will work, including those that have been seasoned with cheese and other ingredients. Another option is to prepare a batch of mashed potatoes ahead of time, store them in the refrigerator, and then use them to make the soup.
- Do you want to turn this soup into a vegetarian one? Replace the chicken broth with vegetable broth and omit the smoked turkey garnish.
Storing Leftovers
- Storing: Store any leftover mashed potato soup in the fridge for up to three or four days in an airtight container.
- Freezing: Cook the soup according to the recipe's instructions and then allow it to cool to room temperature if you wish to freeze it. Spoon the soup into containers or freezer bags that can be sealed. For up to three months, freeze.
- Reheating: Reheat in a pot over medium-low heat until well heated. The soup will thicken significantly while it sits, so you may need to add more milk or broth while reheating.
If you tried this Leftover Mashed Potato Soup or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Leftover Mashed Potato Soup
INGREDIENTS
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 5 cups vegetable broth
- 2 ½ cups whole milk
- 3 cups leftover mashed potatoes
- ½ cup shredded cheddar cheese
- 1 teaspoon kosher salt or more to taste
- ½ teaspoon black pepper or more to taste
Toppings
- sour cream, shredded cheddar cheese, smoked turkey, sliced green onion
INSTRUCTIONS
- Add the flour to a large pot with melted butter over medium heat. Mix well. To eliminate any remaining floury taste, simmer for a further 30 to 60 seconds.
- After adding the milk to the pot, stir for a minute. whisking continuously.
- Pour the veggie broth into the pan slowly while whisking continuously to make it smooth.
- Next, incorporate the cheddar cheese and mashed potatoes. stirring until the cheese has melted and all of the potatoes have crumbled. And mix till incorporated. Add salt and pepper to taste and simmer until thoroughly warm.
- Ladle into bowls and serve after taking off the heat. Add smoked turkey, sour cream, chopped green onions or chives, and shredded cheddar cheese on top.
NOTES
- Gluten Free: Make the roux with gluten-free flour.
- Increase the amount of chicken broth to thin out the soup and boil it longer for a thicker soup.
- Take care not to let the flour butter paste cook for more than the extra 30 to 60 seconds that are specified. Throughout this time, stir it frequently to avoid burning or browning.
- Any type of leftover mashed potatoes will work, including those that have been seasoned with cheese and other ingredients. Another option is to prepare a batch of mashed potatoes ahead of time, store them in the refrigerator, and then use them to make the soup.
- Do you want to turn this soup into a vegetarian one? Replace the chicken broth with vegetable broth and omit the smoked turkey garnish.
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