Mashed Potato Soup
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If you’ve ever found yourself staring at a bowl of leftover mashed potatoes and wondering what to do with them, mashed potato soup is the answer. This creamy soup transforms yesterday’s side dish into a cozy, comforting meal that tastes like it was always meant to be soup.
Mashed Potato Soup Recipe
Mashed Potato Soup
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The first time I made this I expected it to be good, but not this good. It’s rich, velvety, and packed with buttery potato flavor. I used our favorite mashed potato recipe (which is absolutely worth making if you’re planning ahead), and the result was one of the best potato soups I’ve ever eaten. Better yet, this soup somehow makes leftover mashed potatoes amazing, and then turns into incredible leftovers itself.
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Why You’ll Love This Recipe
This soup comes together in about 25 minutes with just a handful of ingredients, making it perfect for busy weeknights. It’s an excellent way to reduce food waste by giving leftover mashed potatoes a second life, and the finished soup is thick, creamy, and satisfying without requiring hours on the stove. You can also customize it with your favorite toppings, so every bowl feels a little different.
Ingredients You’ll Need
- Butter
- All purpose flour
- Chicken broth (or vegetable broth)
- Leftover mashed potatoes
- Heavy cream
- Salt & pepper
Step By Step Directions
- Start by melting the butter in a large pot over medium heat. Whisk in the flour and cook for about a minute to create a light roux.
- Slowly whisk in the chicken broth until smooth, then bring the mixture to a gentle simmer.
- Add the leftover mashed potatoes and stir until they completely dissolve into the broth. Simmer for 10 to 20 minutes, allowing the soup to thicken slightly.
- Stir in the heavy cream and heat until warmed through. Taste and season with salt and pepper as needed before serving.
Tips For The Best Mashed Potato Soup
The flavor of this soup depends largely on the mashed potatoes you start with. If your mashed potatoes are already buttery, creamy, and well seasoned, your soup will be, too.
The amount of heavy cream is flexible. Use 1 cup for a thicker, heartier soup, or up to 2 cups if you’d like a slightly thinner, extra creamy consistency.
If your mashed potatoes are very thick, simply add a little extra broth until the soup reaches your preferred texture.
Be sure to taste before adding salt. Depending on how your mashed potatoes were seasoned originally, you may need very little additional seasoning.
Storage and Reheating
Store leftover mashed potato soup in an airtight container in the refrigerator for 3 to 4 days. The soup will naturally thicken as it chills.
Reheat gently on the stovetop over medium-low heat, stirring frequently, or microwave in 30-second intervals, stirring between each until heated through. Thin with a splash of chicken broth, vegetable broth, milk, or heavy cream as needed.
For longer storage, freeze the soup in freezer-safe containers for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator before reheating. Whisk while heating if separation occurred.
More Amazing Potato Soup Recipes
- Potato Soup
- Slow Cooker Sausage Potato Soup
- Potato and Leek Soup
- Sweet Potato Curry Soup
- Dill Pickle Potato Soup
- See all our easy soup recipes!
How to Make Mashed Potato Soup
Mashed Potato Soup Recipe
Equipment
- Large pot or Dutch oven
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 4 cups chicken broth or vegetable broth
- 4 cups leftover mashed potatoes
- 1 to 2 cups heavy cream
- Salt and pepper to taste
- Optional toppings: bacon, shredded cheese, sour cream, chives
Instructions
- In a large pot over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for about 1 minute.
- Slowly whisk in the chicken broth until smooth and bring to a gentle simmer. Add the mashed potatoes and stir until fully incorporated into the broth.
- Simmer for 10 to 20 minutes, stirring occasionally, until the soup thickens slightly. Stir in 1 to 2 cups of heavy cream until heated through.
- Taste and season with salt and pepper as needed. Serve hot with your favorite toppings.
Notes
- The better your mashed potatoes, the better your soup will taste.
- Use 1 cup of heavy cream for a thicker soup or 2 cups for a creamier, slightly thinner consistency.
- Thin with additional broth if needed.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Enameled Dutch Oven – Doesn’t matter the brand, it’s all about the color. Find the colorful dutch oven you love and I bet you’ll find yourself cooking more!
- White Ceramic Dishware – I love white dishes because you can tell with a glance whether they’ve been cleaned. With five kids, this is a real thing.
Topping Ideas
One of the best parts about potato soup is loading it up with toppings. Try: crispy oven bacon, shredded cheddar cheese, chopped green onions, sour cream, fresh chives, cracked black pepper, extra butter, crispy fried onions.
Variations
For a vegetarian version, simply substitute vegetable broth for the chicken broth.
Want even more flavor? Stir in a little roasted garlic, a pinch of smoked paprika, or a handful of shredded cheddar cheese before serving.
If you like a thinner soup, whisk in additional broth or cream until it reaches your desired consistency.
What to Serve with Mashed Potato Soup
This soup is wonderful with warm crusty French bread, garlic bread, homemade quick dinner rolls, or a crisp green salad. It also pairs perfectly with a grilled cheese sandwich or a simple ham salad on a sandwich for an easy comfort-food meal.
Frequently asked questions
Can I use instant mashed potatoes?
Yes! Homemade mashed potatoes will give you the best flavor and texture, but leftover instant mashed potatoes work surprisingly well too.
Can I freeze mashed potato soup?
You can, although soups made with dairy sometimes separate after thawing. Stirring gently while reheating usually brings everything back together. For the best texture, enjoy within 2 to 3 months.
How long does it keep?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Can I make it ahead?
Absolutely. In fact, the flavors continue to develop as it sits, making leftovers every bit as delicious the next day.
Final thoughts
Mash potato soup is one of those recipes that makes you look forward to leftovers. It’s cozy, creamy, incredibly easy to make, and a fantastic way to turn leftover mashed potatoes into something that honestly feels even more special than the original meal. Keep this one in your back pocket after every holiday dinner, you’ll be glad you did.
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