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.

MASHED POTATO SOUP



Mashed Potato Soup image

Mashed Potato Soup is a great way to use up leftover mashed potatoes. This quick cooking soup comes together in 30 minutes with just 6 ingredients. Even better, your family will never know they are eating the leftover mashed potatoes!

Provided by Katie

Categories     Soup

Time 30m

Number Of Ingredients 9

2 tablespoons Salted Butter
½ small Onion (diced)
1 tablespoon All-purpose flour
2-½ cups 2% milk
3 cups Leftover mashed potatoes
salt and pepper to taste
1 teaspoon Dried parsley
½ Shredded Cheddar Cheese
4 slices Cooked Bacon (diced)

Steps:

  • In a large stock pot melt butter on medium heat.
  • Then add in onion. Caramelize until golden brown mixing periodically, for 10 minutes.
  • Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture.
  • Pour the milk into the pot and stir for one minute.
  • Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
  • Ladle into bowls and top with dried parsley, shredded cheddar cheese, crumbled bacon, and cracked black pepper. Enjoy!

Nutrition Facts : ServingSize 0.75 c, Calories 278 kcal, Carbohydrate 45 g, Protein 12 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 254 mg, Fiber 3 g, Sugar 9 g

MASHED POTATO SOUP



Mashed Potato Soup image

This is my mom's recipe and a family favorite. Along with grilled cheese sandwiches, this chunky soup makes a quick lunch or dinner. - Jo Boring, Silver Lake, Indiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 16 servings (4 quarts).

Number Of Ingredients 9

1-1/2 pounds ground beef
1 large onion, diced
6 medium potatoes, peeled and cubed
3 cups water
1 cup diced celery
4 cups milk
2 cups cold mashed potatoes (prepared with milk and butter)
1 can (12 ounces) evaporated milk
Salt and pepper to taste

Steps:

  • In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cubed potatoes, water and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add milk, mashed potatoes, evaporated milk, salt and pepper. Heat through but do not boil.

Nutrition Facts :

MASHED POTATO SOUP



Mashed Potato Soup image

Easy creamy textured potato and carrot soup. Simple and easy to prepare. This recipe is for a request for a lost recipe.

Provided by Steve P.

Categories     Potato

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup finely chopped onion
1 stalk celery, including the leaves, chopped fine
1 carrot, grated coarse
2 tablespoons unsalted butter
2 cups chicken broth
1 pinch of crumbled dried rosemary
2 1/2 cups mashed potatoes
1 teaspoon white wine vinegar
2 tablespoons snipped fresh parsley leaves
salt & freshly ground black pepper

Steps:

  • In a large saucepan cook the onion, celery, and carrot in butter over medium-low heat, stirring, until the vegetables are tender.
  • Stir in the broth and rosemary, and bring to boiling.
  • Whisk in the potatoes, a little at a time, bring the soup to a boil again, stirring, and add the vinegar, parsley, and season with salt and pepper to taste.

Nutrition Facts : Calories 195.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 17.9, Sodium 790.9, Carbohydrate 27.3, Fiber 3, Sugar 4.1, Protein 5.5

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

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

MASHED-POTATO SOUP



Mashed-Potato Soup image

Categories     Soup/Stew     Potato     Quick & Easy     Fall     Gourmet

Yield Makes about 4 1/2 cups, serving 4 to 6

Number Of Ingredients 9

1/2 cup minced onion
1 small rib of celery including the leaves, chopped fine
1 carrot, grated coarse
2 tablespoons unsalted butter
2 cups chicken broth
a scant 1/4 teaspoon crumbled dried rosemary
2 1/2 cups mashed potatoes
1 teaspoon white-wine vinegar
1/3 cup minced fresh parsley leaves

Steps:

  • In a large saucepan cook the onion, the celery, and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender, stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.

POTATO SOUP



Potato Soup image

This recipe is in 'my head,' but easy to make. My family loves homemade soups of all types.

Provided by HEDDO

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

Time 25m

Yield 7

Number Of Ingredients 5

1 tablespoon butter
1 large onion, chopped
6 cups mashed cooked potatoes
2 (14.5 ounce) cans chicken broth
½ cup milk

Steps:

  • In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 35.1 g, Cholesterol 11.9 mg, Fat 3.3 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 1.7 g, Sodium 1060.2 mg, Sugar 5.1 g

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