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Leftover Mashed Potato Cheese Soup

Make use of your leftover mashed potatoes with this creamy leftover mashed potato cheese soup recipe. Quick, tasty and always a favorite.

Mashed Potato Cheese Soup

Leftover Mashed Potato Cheese Soup

I have already made four turkey dinners this month, needless to say I have had a lot of leftover mashed potatoes in the fridge! They are never really the same when reheated, so it was time to turn them into something totally different.

Since the mashed potatoes are already seasoned, they are the easiest thing to turn into soup. In fact, regardless of what you have added to them flavor wise, it’s most likely going to work. Potatoes are versatile that way.

Anyway, I had this simmering on the stove and my oldest son insisted on having it as an after school snack, he loved it. It’s delicious and naturally thick. It takes only minutes to make since the potatoes are already cooked and you’re really just heating them through.

This will be a great way to use up holiday leftover mashed potatoes or you just might find yourself making extras just so you have leftovers. Either way, enjoy this dish.

Mashed Potato Cheese Soup with Bacon on top
The bacon and green onion are optional but why wouldn’t you? It adds another layer of delicious flavor.

Print Recipe

Mashed Potato Cheese Soup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 6-8

Ingredients

  • 2 Tablespoons butter
  • 1 large shallot, finely chopped
  • 1 large clove of garlic or two small, pressed
  • 2 Tablespoons all purpose flour
  • 6 cups leftover mashed potatoes
  • 2 cups chicken stock
  • 3/4 cup half and half
  • 8 oz shredded extra sharp cheddar cheese
  • salt and pepper to taste*
  • Cooked Bacon and green onion for garnish, optional

Directions

  • In a large, heavy pot, melt butter over low heat. Add shallots and saute until soft, about 4-5 minutes. Press garlic into mixture and saute for another 30 seconds. Add flour and stir until fully combined.
  • Add potatoes and stir onion mixture until fully combined. Add chicken stock and cream and stir well. Heat soup through over med-low heat, about 10 minutes. Stir frequently. Add cheese and combine until melted. Season with salt and pepper.
  • Garnish each bowl with cooked bacon and green onion if desired.
  • *Final seasoning of the soup will depend on how seasoned your mashed potatoes were from the start. Also, if soup is too thick, you can always thin with more chicken stock or half and half.

 

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  11. Sheri S. says

    I used not only my leftover mashed potatoes (which already had caramelized shallots, roasted garlic and mascarpone cheese) but threw in the creamed corn as well (which already had the cream), so I was able to skip adding those items to the soup. Just mashed potatoes, creamed corn, and homemade chicken stock…topped with the green onions and bacon of course…delicious!

    Reply

    • Rebecca says

      I didn’t have any half and half and didn’t want to run to the store, so I just added milk. It sometimes comes out thinner. (In my case, my leftover mashed potatoes were thick, so the thinner liquid worked perfect…and I actually had to add extra broth too.)

      Reply

  17. Linda Swoveland says

    I don’t like and won’t eat anything with chunks of potato in the food, but I love the taste of potato soup. I was thrilled to find this recipe. I’m going to make it today. I add grated carrots and chopped celery to mine. It’s fantastic! I have a tremendous love for soup, and have it in some form almost everyday of my life. You’ll love this creamy version of potato soup whether you like the chunky version or not. It’s definitely a keeper.

    Reply

  18. Darby says

    5 stars
    Made twice since finding…and will make one million more times! Amazing! First time used butter second time bacon fat instead
    ….both amazing. Used leftover sauted onions, pepers and jalapenos from fajitas too…so fast!

    Reply

  19. Adrienne Boswell says

    5 stars
    Someone gave me a tub of heavily salted mashed potatoes. Egads! Potatoes are used to absorb salt, and these things tasted like they just came out of a salt cave. I didn’t want to throw them away, so I made this soup with them. I added chives and sour cream and a spoonful of cream at the end. It was lovely. I will add this to my leftover potato recipe collection. Happy holidays!

    Reply

  20. Rebecca says

    5 stars
    I found your recipe when googling “ways to use leftover mashed potatoes.” We had a lot of mashed potatoes left from Thanksgiving Dinner yesterday, so I used a bunch to make this soup. I made only half a recipe and served it with sandwiches. There is NOT one drop left. Even my picky eater asked for 2nds. Thanks.

    Reply

  24. Penny says

    5 stars
    Delicious! We used Parmesan cheese instead of cheddar because it was pre-shredded. Also used chopped leftover broccoli instead of frying any bacon because I was that lazy. Lol. Thank you! This was great!

    Reply

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