1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (415g) Recipe makes 3 servings
Calories 454
Calories from Fat 276		(60%)
Amount Per Serving		%DV
	Total Fat 30.7g	47%
	Saturated Fat 15.8g	79%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 72mg		24%
Sodium 1546mg		64%
Potassium 781mg		22%
Total Carbohydrate 30.6g		10%
	Dietary Fiber 3.1g	12%
	Sugars 4.5g
Protein 14.7g		29%
detailed view... how is this calculated?

Menus using this recipe:

Our Christmas '07

sugaree

Leftover Mashed Potato Soup

Recipe #102745 | 25 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Sue L
Oct 27, 2004

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

SERVES 3 -4 (change servings and units)

Ingredients

2 tablespoons butter or 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 half-and-half

Directions

1
Cook bacon, and set aside to crumble.
2
In a large saucepan, cook onion in butter or dripping until softened.
3
Add chopped mushrooms and cook until tender and onion is golden.
4
Add chicken broth, salt, pepper, and paprika, stirring to mix.
5
Blend in mashed potatoes, stirring until lumps are gone.
6
Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
7
Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fragrant Thai Beef Curry

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Pork Chops With Mustard & Shallot Sauce

Channa Masala

Chicken With Tarragon, Garlic & Olives

Featured Reviews for This Recipe

From: Jeffsmom

On Sep 28, 2009

I agree that this was a great way to use up leftover mashed potatoes. I left out the mushrooms (son's preference) and reduced the amount of kosher salt (as the potatoes had already been salted). Ingredients were on hand; perfect for a "before grocery shopping" meal. Thanks for the posting!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: ElleFirebrand

On Sep 24, 2009

Great way to use up leftover mashed potatoes. I used this recipe as a base to make leftover steak and potato soup. Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1057079

On Dec 4, 2008

Had shallots that needed using & added with onions. Had no mushrooms & didn't miss them. Recommend "blooming" paprika in butter before adding broth. If using canned broth, needs no salt. Had a lot of potatoes & added extra broth. Very forgiving of proportions. Good combination of flavors. Doesn't need the creams. Quick, easy & tasty!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: LonghornMama

On Feb 7, 2006

Wonderful and a great way to get rid of some leftover mashed potatoes. I omitted the mushrooms and used bacon drippings to saute the onions. Butter would probably be more to my tastes. Seasoning is just right. Used about 3 cups of leftover garlic mashed potatoes and had a great bowl of soup for lunch the next day. Thanks for sharing the recipe!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews