Smashed Potato Soup Recipes

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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

PERFECT SMASHED POTATOES



Perfect Smashed Potatoes image

We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

SMASHED POTATO SOUP



Smashed Potato Soup image

Make and share this Smashed Potato Soup recipe from Food.com.

Provided by Audrey M

Categories     One Dish Meal

Time 37m

Yield 6 serving(s)

Number Of Ingredients 11

3 1/2 cups nonfat milk
3 tablespoons all-purpose flour
1 tablespoon canola oil or 1 tablespoon butter
1 large onion, finely chopped (1 cup)
4 medium potatoes, cut into 1/4 inch pieces (1 1/2 pounds)
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1 1/2 cups shredded reduced-fat sharp cheddar cheese (6 ounces)
1/3 cup reduced-fat sour cream
8 medium green onions, sliced (1/2 cup)

Steps:

  • Beat 1/2 cup of the milk and flour with a wire whisk until smooth; set aside.
  • Heat oil in 4-quart Dutch oven over medium heat.
  • Cook onion in oil about 2 minutes, stirring occasionally, until tender.
  • Increase heat to high; stir in remaining 3 cups milk.
  • Stir in potatoes, salt, black pepper and red pepper.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 15 to 16 minutes, stirring frequently, until potatoes are tender.
  • Beat in flour mixture with wire whisk.
  • Cook about 2 minutes, stirring frequently, until thickened; remove from heat.
  • Beat potato mixture with wire whisk until potatoes are slightly mashed.
  • Stir in cheese, sour cream and green onions.

Nutrition Facts : Calories 277.9, Fat 6.4, SaturatedFat 2.6, Cholesterol 14, Sodium 652.9, Carbohydrate 39.8, Fiber 4.1, Sugar 10.1, Protein 16

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.

30-MINUTE SMASHED POTATO SOUP WITH THE WORKS



30-Minute Smashed Potato Soup with the Works image

Yup, you can get the works in a 30-minute potato soup. We're talking bacon, cheese and sour cream. The microwave makes the smashed potato part quicker.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, about 1 cup each

Number Of Ingredients 8

1 lb. baking potatoes (about 3), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
1/4 tsp. ground red pepper (cayenne)
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1 green onion, sliced, divided
1/4 cup sour cream

Steps:

  • Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and pepper. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
  • Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
  • Serve soup topped with reserved bacon, cheese, onions and sour cream.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

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.

SMASHED POTATOES



Smashed Potatoes image

These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!

Provided by amanda81

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

1 ½ pounds small yellow-fleshed potatoes
¼ cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried savory
½ teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
  • While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
  • Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g

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

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 :

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Top Asked Questions

What is the best way to make potato soup?
Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes. Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through.
How to cook mashed potatoes in a soup?
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.
How do you make mashed potatoes and onions?
1 In a large stock pot melt butter on medium heat. 2 Then add in onion. ... 3 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. 4 Pour the milk into the pot and stir for one minute. 5 Then add in the mashed potatoes. ... More items...
How to make mashed potatoes with mushrooms?
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.

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