Instant Mashed Potato Soup Recipes

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

Ingredients

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

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

Ingredients

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

INSTANT MASHED POTATO SOUP

Instant Mashed Potato Soup image

Make and share this Instant Mashed Potato Soup recipe from Food.com.

Provided by AbsurdBookNerd

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 green onion, chopped
1 garlic clove, minced
2 tablespoons butter
4 cups milk
1 1/3 cups instant mashed potatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper

Steps:

In a saucepan, saute the green onion & garlic in butter over medium low heat.
Add milk, salt, pepper and instant potato flakes.
Heat to almost boiling, stirring constantly.
Remove from heat.
Garnish with shredded cheese.

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