Mashed Potato Soup


Mashed potato soup is a comfort food that is perfect for a cozy evening in. This creamy and flavorful soup is made with mashed potatoes, chicken or vegetable broth, and a few other simple ingredients that come together to create a hearty and satisfying dish.

To make mashed potato soup, start by peeling and boiling potatoes in salted water until they are soft and tender. Mash the potatoes with a fork or a potato masher until they are smooth and creamy adding butter and a bit of cream . In a separate pot, melt some butter and add flour to make a roux then add the chicken or vegetable broth until it is simmering. Add in the mashed potatoes, and a little bit of heavy cream, and some chopped herbs like thyme or parsley if you like. Stir everything together until it is well combined and heated through and thickened.

The result is a soup that is thick and creamy, with a rich potato flavor and a savory, herb-infused broth. Mashed potato soup can be enjoyed as a standalone meal, or paired with a salad or some crusty bread for a more complete dining experience.

One of the best things about mashed potato soup is how versatile it is. You can easily customize the recipe to suit your taste preferences or dietary needs. For example, if you are vegetarian or vegan, simply substitute vegetable broth for the chicken broth and omit the cream. You can also experiment with different types of potatoes, such as sweet potatoes or Yukon Golds, to create unique flavor profiles.

Mashed potato soup is a great way to use up leftover mashed potatoes from a previous meal. Simply add them to a pot with some broth, milk and herbs, and you have a delicious and easy soup that is ready in minutes.

Overall, mashed potato soup is a simple and satisfying dish that is perfect for a cozy night in or as a hearty lunch during the colder months. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is sure to be a hit with your family and friends. Mashed potato soup is the perfect way to use up those leftover mashed potatoes in your refrigerator. The best part, besides being quick and easy, is your family will never know they’re eating leftover mashed potatoes, unless of course you tell them. This easy and versatile soup can be eaten plain or you can add a few extra ingredients to jazz it up. Whichever way you want to try, just give it a go. You won’t be disappointed. I don’t know about you but I am always making too many mashed potatoes then I am scrambling for ways to use them up. This is it.

Plain mashed potato soup, as the recipe states, is great. But once you add a few toppings, you have a completely different tasting soup. Think baked potato soup. Add a little bit of shredded cheddar, some crispy bacon bits and a few diced green onion or scallion and that’s exactly what it tastes like.

If your home is like mine, I always have a bag of real bacon bits in the refrigerator (for caesar salads etc), so there really isn’t any extra work involved to make mashed potato soup taste like a baked potato in soup form. Just add your favorite baked potato toppings and dig in. You will be surprised at just how much it does taste like a baked potato.

I always seem to make too many mashed potatoes especially around the holidays. I usually end up making turkey soup, to which I do add a few mashed potatoes (don’t judge me), some leftover stuffing and the usual ingredients like celery, carrot, onion and of course turkey and homemade turkey stock. My family loves soup, but sometimes I don’t want leftover turkey even if it is in soup form. This mashed potato soup is one of the ways I end up using leftover mashed potatoes. I mean if you don’t have leftover mashed potatoes you could always just make mashed potatoes for the soup.

I sometimes make potato pancakes or latkas with leftover mashed potatoes. They are pretty easy as well. If you want to give them a try you can find the recipe here.

Tips for the best Mashed Potato Soup:

  • Use starchy potatoes: Russet or Yukon Gold potatoes are the best choice for mashed potato soup because they are high in starch and produce a creamy texture when mashed.
  • Mash the potatoes well: Use a potato masher or fork to mash the potatoes until they are completely smooth and free of lumps. This will help the soup to be smooth and creamy.
  • Don’t overcook the potatoes: Boil the potatoes just until they are fork-tender. Overcooking them will result in a starchy, gluey texture.
  • Use good quality broth: The broth you use is a key ingredient in the flavor of the soup, so use a high-quality chicken or vegetable broth for the best taste.
  • Season well: Mashed potato soup can be bland if it is not well-seasoned, so taste it and adjust the salt and pepper as needed. You can also add other herbs and spices such as thyme, rosemary, or garlic for extra flavor.
  • Add cream at the end: Stir in the cream at the end of cooking to avoid curdling. You can also use half-and-half or milk as a substitute for cream.
  • Use an immersion blender: To get a smooth and creamy texture, use an immersion blender to puree the soup. If you don’t have an immersion blender, you can use a regular blender, but be sure to let the soup cool slightly before blending.
  • Garnish with toppings: Adding toppings like shredded cheese, crumbled bacon, or chopped chives can add flavor and texture to the soup.

Mashed Potato Soup

A quick and easy soup made with leftover mashed potatoes that is creamy and delicious.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course brunch, Main Course, Soup, soups
Cuisine American
Servings 4


  • 1 med stock pot


  • 2 Tbsp Butter
  • 2 Tbsp flour
  • ½ small onion, diced or grated
  • 2 cups chicken or vegetable broth
  • 1.5 cups milk (or half and half) *warmed
  • 3 cups leftover mashed potatoes
  • 1 Tbsp kosher salt
  • ½ Tbsp black pepper
  • 1 cup cheddar cheese (optional)
  • 2 green onions, sliced small (optional) *for garnish
  • 2 slices crispy bacon, chopped (optional) *for garnish
  • 1 Tbsp herbs, such as thyme (Optional)


  • In a medium pot, melt butter then add the onions and saute until translucent then add the flour to make a roux, cook for 2 minutes
  • Add the broth and whisk until smooth, add salt and pepper, then add your milk or cream and herbs (if using)
  • Cook over medium heat until the soup thickens, taste for seasoning and adjust if necessary
  • Optional – add cheese
  • Serve and top with cheese and bacon* optional


This is a great way to use up leftover mashed potatoes.  If you want it cheesy you can add shredded cheddar (and bacon) and make it more like a baked potato soup.  Delicious either way.
Keyword cheesy, creamy, easy, leftover, mashed potato, soup
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