Mashed Potato Soup
A quick and easy soup made with leftover mashed potatoes that is creamy and delicious.
Equipment
- 1 med stock pot
Ingredients
- 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)
Instructions
- 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
Notes
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.