Leftover Mashed Potato Soup
Mashed Potato Soup is an excellent way to use up leftover mashed potatoes! This creamy and delicious potato soup is quick to prepare because to the mashed potatoes, and it's ready to enjoy in 30 minutes. Put those leftovers to good use by preparing another dinner.
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Servings: 6 servings
Calories: 300kcal
INGREDIENTS
- 5 tablespoons butter
- ⅓ cup all-purpose flour
- 2 cups whole milk
- 4 ½ cups vegetable broth
- 5 cups leftover mashed potatoes
- 2 ⅓ cup shredded medium cheddar cheese
- 1 teaspoon kosher salt or more to taste
- 1 teaspoon black pepper or more to taste
Garnishes for Serving
- sour cream shredded cheddar cheese, smoked turkey, sliced green onion
INSTRUCTIONS
- Melt the butter in a large pot over medium-low heat. After it has melted, gradually add the flour while whisking continuously to create a thick paste. Continuous whisking for less than 30 seconds should do this. You do not wish to set it on fire. Simply stir until well incorporated and a thick paste forms. Before beginning the recipe, make sure the flour is measured out and ready to use. The milk should also be measured and prepared for pouring.
- After adding the full milk, mix everything together. Simmer for approximately five minutes, whisking often, until it thickens.
- Bring the soup pot to a simmer, or a gentle boil around the rims, after adding the veggie broth.
- * If necessary, increase the heat to medium to bring the broth and soup to a simmer, or a gentle boil. Keep a close eye on it and whisk often to prevent the milk from scorching.
- Add the black pepper, kosher salt, mashed potatoes, and shredded cheddar cheese. Stir to melt the cheese and mix everything together.
- When the soup has thickened and the cheese has completely melted, it is ready to serve. Serve with sliced green onions, sour cream, more shredded cheese, and chopped smoked turkey.
NOTES
- Serving Size: There are eight servings of this soup, each containing one cup of soup. There are no garnishes included in the nutrition information.
- Butter: I use salted butter, but you may also use unsalted butter.
- Cheese: Medium cheddar cheese was used in the creation and testing of the recipe. If desired, you can use either mild or sharp cheddar cheese in its place. For this soup, I strongly suggest grating cheese from a block. Compared to the bagged shredded kind, it tastes better, melts more smoothly, and is creamier.
- Salt: The flavor of this soup may vary depending on how seasoned the leftover mashed potatoes were initially. I would add as little salt as possible (½ teaspoon) at first, then taste the soup at the end and add more if needed. The soup may taste too salty or too salty depending on the brand of broth you choose. When I prepare this recipe, I use standard vegetable broth, salted butter, and the ½ teaspoon of kosher salt that the recipe calls for. As necessary, adjust the salt. Start with ¼ teaspoon of table salt or sea salt and work your way up.
- Vegetable Broth: Vegetable broth has been used to test and develop recipes. If desired, you can use chicken broth.
- Mashed Potatoes: You may use instant mashed potatoes (dried potato flakes that you add water to) in place of the leftover mashed potatoes, which is what I suggest using in this soup. Just taste the soup after adding the instant potatoes to see whether you need to add salt or not.
- Thinner Soup: If you want a thinner soup, feel free to add extra milk or broth. If you want a thinner soup, you can also use 2% milk, however I don't advise it.
NUTRITION
Calories: 300kcal | Carbohydrates: 32g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 853mg | Potassium: 446mg | Fiber: 2g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 24mg | Calcium: 236mg | Iron: 1mg
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