Go Back
–+ servings
Close-up view of mashed potato soup with golden cheddar cheese, bacon crumbles, and green onions in white bowl

Mashed Potato Soup

40aprons.com/mashed-potato-soup/
Have holiday leftovers? This soup made with mashed potatoes, allows you to use Thanksgiving or Christmas leftovers and is rich, creamy, and packed with bacon, sharp cheddar, and sour cream. It tastes like a loaded baked potato in a bowl!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Recipe Makes (Approximate): 6 servings

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)
  • ⅓ 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 sauté 3 to 6 minutes, stirring occasionally, until softened.
  • Add 4 cloves minced garlic and sauté 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.

Recipe Notes

Make it Vegetarian: Use 4 tablespoons butter instead of bacon grease, add 1 teaspoon smoked paprika for depth, and use vegetable stock.
Make it Gluten-Free: Substitute 3 tablespoons cornstarch mixed with 3 tablespoons cold water for the flour roux. Add directly to the simmering dairy mixture and whisk until thickened.
Storage: Store in airtight container in refrigerator for up to 4 days. Soup will thicken as it sits – thin with milk or stock when reheating.
Freezing: Freeze without sour cream for up to 3 months. Thaw overnight in refrigerator, reheat gently, and stir in fresh sour cream before serving.
Thickness Adjustment: If soup is too thick, thin with additional stock or milk, ¼ cup at a time. If too thin, simmer uncovered for 5-10 minutes to reduce.
Cheese Note: Always use freshly shredded cheese from a block rather than pre-shredded. Pre-shredded cheese contains anti-caking agents that can make soup grainy.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 583calProtein: 18gFat: 36gSaturated Fat: 17gTrans Fat: 0.04gCholesterol: 92mgSodium: 541mgPotassium: 818mgTotal Carbs: 48gFiber: 3gSugar: 9gNet Carbs: 45gVitamin A: 787IUVitamin C: 37mgCalcium: 287mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/mashed-potato-soup/