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| 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% | |
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Leftover Mashed Potato Soup
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
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.
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- Course > Soups
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Meat > Pork > Bacon
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: VA
On Nov 1, 2008
I love making soup - there's just something comforting about it. This was a very easy and yummy soup. Don't be tempted to add more salt - I did and it really doesn't need it at all. I used the bacon grease (not butter) and left out the scallions because I didn't have any. Very enjoyable!
From: Allie in northeastern, IN
On Oct 31, 2008
This soup is delicious! Great for a warming lunch on a cool day. I did use canned mushrooms because I didnt have fresh but know it would be much better with fresh. Also, I used onion chives leftover from my garden because I didn't have scallions.
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!
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!
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