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Have holiday leftovers? This potato soup from mashed potatoes is so rich and creamy, packed with bacon, sharp cheddar, and sour cream; it’s the ultimate cozy comfort food that tastes like a loaded baked potato in a bowl!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This leftover mashed potato soup takes your leftover mashed potatoes and turns them into something completely new and exciting. No one will guess this started as yesterday’s side dish โ it tastes amazing and super creamy!
- 30 minutes from start to finish, you’ve got a from-scratch soup that beats any canned version by a mile, and it wonโt take tons of time to make.
- Out of half-and-half? Use whole milk. No chicken stock? Veggie stock works great. You can even swap in Greek yogurt for the sour cream if that’s what you’ve got on hand. This mashed potato soup recipe adapts to what you have, which is perfect for busy weeknights.
- This soup is SO incredibly tasty โ it’s essentially a loaded baked potato that you can eat with a spoon. We’re talking crispy bacon, sharp cheddar cheese, tangy sour cream, and fresh green onions. You could pair this with a Simple Cucumber Tomato Salad, or a Shaved Brussels Sprouts Salad with Lemon and Parmesan, or eat it with a leftover Turkey sandwich, and your meal is set!
What You Need to Know Before You Start
- I know it might seem old-school, but save that bacon fat; itโs where the magic happens. It creates a roux that’s packed with smoky, savory flavor โ way better than plain butter or oil. Pour it into a heat-safe container, and you’ll use about 4 tablespoons total.
- The secret to a smooth, lump-free soup is to warm your milk. Cold milk hitting hot roux can seize up and get clumpy. Pop your milk in the microwave for 45 seconds before whisking it in, and you’ll get the tastiest, silkiest results every time.
- The crunch from extra bacon and the bright bite of fresh green onions really take this soup over the top, so donโt skip the toppings. They add textural contrast and keep each bowl from feeling one-note. A little extra shredded cheese doesn’t hurt either!
- If your soup ends up thicker than you’d like (this can happen depending on how thick your original mashed potatoes were), just thin it out with a splash more stock or milk until it reaches your perfect consistency. Start with ยผ cup at a time and stir well.
Recipe Variations
Make it Vegetarian: Skip the bacon and use 4 tablespoons butter to make your roux instead. You’ll lose the smoky depth, but you can add a teaspoon of smoked paprika to bring back some of that flavor. Use vegetable stock instead of chicken.
Amp Up Those Veggies: Stir in some steamed broccoli florets, roasted cauliflower, or sautรฉed mushrooms right before serving. This is a great way to sneak extra nutrition into the bowls of picky eaters.
Make it Lighter: Use 2% milk instead of half-and-half, reduce the cheese to ยฝ cup, and swap full-fat sour cream for plain Greek yogurt. You’ll cut calories while keeping plenty of flavor.
Add Protein: Shredded rotisserie chicken, diced ham, or even cooked Italian sausage would be fantastic stirred into this soup. Add about 2 cups of cooked, chopped protein in step 10.
Frequently Asked Questions
No, of course not! Just peel and dice 2 pounds of russet potatoes, boil them until tender (about 15 minutes), then mash them with a bit of butter and milk before adding to the soup. It’ll add about 20 minutes to your total time.
You can, but you’ll still want to cook the bacon, sautรฉ the aromatics, and make the roux on the stovetop first for best flavor. Then transfer everything to your slow cooker with the remaining ingredients and cook on low for 2-3 hours.
This usually happens when your original mashed potatoes were quite thick or if the soup reduced too much while cooking. Simply thin it out with additional stock or milk, adding ยผ cup at a time and stirring well until you reach your preferred consistency.
More Creamy Soup Recipes
- โโCreamy Boursin Chicken Soup
- Creamy Crockpot Potato Soup
- Creamy Cajun Chicken Pasta Soup
- Creamy Keto Taco Soup
- Healthy Creamy Clam Chowder (Whole30, Paleo, Dairy Free)
- Manhattan Clam Chowder
- Seafood Soup
- Instant Pot Tomato Soup
- Vegan Broccoli Cheddar Soup
- Cajun Shrimp Bisque
- Chicken and Wild Rice Soup
- Whole30 Lasagna Soup
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Mashed Potato Soup
Equipment
- Large skillet at least 12-inch
- whisk
- Heat-resistant bowl for bacon grease
- ladle
Ingredients
For the Soup Base
- 5 slices bacon diced and uncooked
- 1 cup diced onion
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 cups half-and-half or whole milk, warmed
- 4 cups leftover mashed potatoes
For Finishing
- 1 cup shredded fresh cheddar cheese plus more for serving
- 1 cup sour cream or plain yogurt
- โ cup sliced green onions
- Salt and freshly cracked black pepper to taste
Instructions
- Place large skillet on stovetop over medium heat. When pan is warm, add 5 slices diced bacon and cook, flipping as needed, until crisp (about 6-8 minutes).
- Transfer cooked bacon to plate lined with paper towels and set aside. Pour bacon grease into heat-resistant bowl.
- Return 1 tablespoon bacon grease to skillet. Add 1 cup diced onion and sautรฉ 3 to 6 minutes, stirring occasionally, until softened.
- Add 4 cloves minced garlic and sautรฉ 30 to 60 seconds until just fragrant.
- Add 3 more tablespoons bacon grease to skillet and warm until completely liquid.
- Sprinkle 3 tablespoons flour into skillet and whisk vigorously until smooth paste forms.
- Cook mixture over medium heat until lightly golden (1-2 minutes), then remove from heat.
- Slowly add 2 cups warmed half-and-half, whisking vigorously. Return to low heat and simmer 2 to 4 minutes, whisking constantly, until thickened.
- Pour in 2 cups stock and 4 cups mashed potatoes, whisking until smooth and heated through (3-4 minutes).
- Add 1 cup shredded cheddar cheese and 1 cup sour cream, stirring until cheese melts. Season generously with salt and black pepper to taste.
- Remove from heat and stir in most of the bacon, reserving some for topping. Divide between bowls and top with reserved bacon, more cheese, and 1/3 cup sliced green onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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