Leftover Mashed Potato Soup Recipes

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LEFTOVER MASHED POTATO SOUP



Leftover Mashed Potato Soup image

Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy!

Provided by PalatablePastime

Categories     Pork

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 tablespoons butter or 2 tablespoons bacon drippings
1/2 cup chopped onion
1 cup chopped fresh mushrooms
14 1/2 ounces chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon sweet paprika
2 cups prepared mashed potatoes (leftover is great)
1/2 cup cheddar cheese
2 scallions, finely chopped
3 slices bacon, cooked and crumbled
2 tablespoons sour cream
2 tablespoons cream or 2 tablespoons half-and-half

Steps:

  • Cook bacon, and set aside to crumble.
  • In a large saucepan, cook onion in butter or dripping until softened.
  • Add chopped mushrooms and cook until tender and onion is golden.
  • Add chicken broth, salt, pepper, and paprika, stirring to mix.
  • Blend in mashed potatoes, stirring until lumps are gone.
  • Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
  • Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.

LEFTOVER MASHED POTATO SOUP



Leftover Mashed Potato Soup image

One Thanksgiving, I asked my son-in-law, who was visiting with our daughter and her family, to make the mashed potatoes. I neglected to say how much, and he ending up paring and cooking an entire 10-pound bag of Idaho russets. After they left, we had about six cups of leftover mashed potatoes I like potato soup, so I thought maybe I could turn the leftover mashed potatoes into soup.

Provided by Tom C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 12

¾ pound bacon
1 medium onion, diced
6 cups leftover mashed potatoes
1 (32 ounce) container chicken broth
2 pints half-and-half
2 (15.25 ounce) cans whole kernel corn, drained
2 tablespoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
1 tablespoon green hot pepper sauce
1 tablespoon ground paprika
1 tablespoon Worcestershire sauce
2 teaspoons ground black pepper
1 teaspoon red hot pepper sauce

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly thoroughly cooked but not crisp, about 8 minutes. Drain bacon slices on paper towels. Cut strips in half lengthwise, then chop into small pieces.
  • Leave 1 tablespoon bacon drippings in the skillet and reserve another tablespoon separately.
  • Saute onion in the bacon drippings over medium heat just until pieces start to turn brown, 5 to 7 minutes.
  • Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Mix in reserved bacon drippings plus corn, garlic and herb seasoning blend, green hot pepper sauce, paprika, Worcestershire sauce, pepper, and red hot pepper sauce. Add sauteed onion and chopped bacon; bring to a boil. Reduce heat and simmer for 30 minutes.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 45.6 g, Cholesterol 58.5 mg, Fat 19.4 g, Fiber 4.1 g, Protein 12.9 g, SaturatedFat 10 g, Sodium 1398 mg, Sugar 5.8 g

EASY LEFTOVER MASHED POTATO SOUP



Easy Leftover Mashed Potato Soup image

This recipe is so tasty and easy, you'll be making extra mashed potatoes just for the soup! If you don't have mashed potatoes, just dice up a potato into 1/4' cubes and cook for about 15 minutes.

Provided by Tom in Texas

Categories     Potato

Time 15m

Yield 4 cups soup, 3 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon minced onion
1 cup mashed potatoes
2 cups milk
1 cup chicken broth
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper
1 pinch dried parsley

Steps:

  • Melt butter over medium-low heat in a pot large enough to hold the soup.
  • Add the minced onions and saute for a 3-4 minutes until the onions are soft and translucent.
  • Add the remaining ingredients and simmer for about 10 minutes stirring occasionally.
  • The soup will keep for a day or two in the fridge.

LIFE-CHANGING LEFTOVER MASHED POTATO SOUP



Life-Changing Leftover Mashed Potato Soup image

Provided by wpengine

Categories     Soups

Number Of Ingredients 11

4 cups leftover mashed potatoes
3 tbsp butter
2/3 cup flour
2 cups whole milk
4 cups Pacific Foods Organic Low Sodium Chicken Broth
1 cup cheddar cheese (divided)
1/2 tsp black pepper
1/2 tsp sea salt
1/2 cup sour cream (to garnish)
1/2 cup green onions (diced, to garnish)
4 strips bacon (cooked and crumbled, to garnish)

Steps:

  • Add butter to a large stock pot over medium heat. Sprinkle in flour once butter has melted. Stir well. Slowly whisk milk into flour, stirring frequently until thickened.
  • Whisk broth into flour mixture, stirring frequently. Bring mixture to a simmer. Add mashed potatoes, ¾ cup cheese, sea salt and pepper.
  • Stir until thickened, cheese is melted, and the soup is warmed. If the soup is too thick, use an immersion blender to blend everything together or add another splash of broth or milk.
  • Divide soup into bowls and garnish with sour cream, remaining cheddar cheese, green onions, and bacon crumbles. Enjoy!

FAST MASHED POTATO SOUP



Fast Mashed Potato Soup image

You won't recognize the leftover mashed potatoes in this excellent tasting soup from Dorothy Bateman of Carver, Massachusetts. "Topped with chives, it's especially good on chilly fall evenings, she notes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 8

1 tablespoon chopped onion
1 tablespoon butter
2 cups milk
1-1/2 cups mashed potatoes (prepared with milk and butter)
1/2 teaspoon salt, optional
1/8 teaspoon celery salt, optional
1/8 teaspoon pepper
1 tablespoon minced chives

Steps:

  • In a saucepan, saute onion in butter until tender. Add the milk, potatoes, salt and celery salt if desired and pepper; heat through. , Sprinkle with chives.

Nutrition Facts : Calories 192 calories, Fat 6g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 401mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

BROCCOLI AND LEFTOVER MASHED POTATO SOUP



Broccoli and Leftover Mashed Potato Soup image

This is a super easy and flavorful soup I came up with to use my leftover mashed potatoes in a healthy way. Between Thanksgiving and Christmas there is a great opportunity to have leftover mashed potatoes. Here is a soup I came up with that will use up those potatoes and fill your stomach with what my husband calls 'dangerously good soup!'

Provided by Norma Jean

Categories     Potato Soup

Time 35m

Yield 8

Number Of Ingredients 13

2 teaspoons bacon drippings
1 onion, diced
4 stalks celery, chopped
1 pound bulk pork sausage
1 teaspoon dried sage
½ teaspoon paprika
salt and ground black pepper to taste
4 cups finely chopped broccoli florets
4 cups reduced-sodium vegetable broth
4 cups leftover mashed potatoes
1 (15 ounce) can whole kernel corn, drained
1 (7 ounce) can diced green chilies
2 cups sour cream

Steps:

  • Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
  • While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
  • Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.

Nutrition Facts : Calories 448 calories, Carbohydrate 39.8 g, Cholesterol 61.1 mg, Fat 26.8 g, Fiber 4.7 g, Protein 14.7 g, SaturatedFat 12.6 g, Sodium 1432 mg, Sugar 6.2 g

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