I love making soup – there’s just something comforting about it. This Leftover Mashed Potato Soup is a very easy and yummy soup. Very forgiving of proportions.
Good combination of flavors. Quick, easy & tasty! It doesn’t get better than that.
Great idea for using up the holiday bounty with a different flavor palette. It comes together in about a half-hour, which is exactly what you need on cold nights that call for comfort food in a hurry.
Fantastic soup! Give it a try and see what you think.
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Leftover Mashed Potato Soup
Ingredients
- 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
Instructions
- Cook the bacon, and set aside to crumble.
- In a large saucepan, cook the onion in butter or bacon drippings until softened. Add the chopped mushrooms and cook until tender and onion is golden.
- Add the chicken broth, salt, pepper, and paprika, stirring to mix.
- Blend in the mashed potatoes, stirring until lumps are gone. Bring the soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
- Mix in the scallions, crumbled bacon, sour cream, and cream/half and half, stirring to until heated through but not boiling.
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By Sue Lau
Sue Lau