Leftover Mashed Potato Soup Recipes

FAST MASHED POTATO SOUP

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.

EASY LEFTOVER MASHED POTATO SOUP

Steps:

• Melt butter over medium-low heat in a pot large enough to hold the soup.
• Add the minced onions and saute for a 3-4 minutes until the onions are soft and translucent.
• Add the remaining ingredients and simmer for about 10 minutes stirring occasionally.
• The soup will keep for a day or two in the fridge.

LEFTOVER MASHED POTATO SOUP

Steps:

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

BROCCOLI AND LEFTOVER MASHED POTATO SOUP

Steps:

• Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
• While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
• Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.

LEFTOVER MASHED POTATO & CHEDDAR SOUP

Steps:

• Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.
• Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces - if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or - in the Freezer for up to 2-3 months.

LEFTOVER MASHED POTATO SOUP WITH BACON

Steps:

• Heat oil in pot on medium. Add onion and cook onions until glassy.
• Stir in milk.
• Mix in mashed potatoes, bacon bits and bouillon cube. Heat and continue stirring until mixed and lump free.
• Mix in cheese and serve.

LEFTOVER MASHED POTATO SOUP WITH CORN AND POBLANOS

Steps:

• Warm the chicken broth in a small saucepan. Heat a large Dutch oven over medium heat. Add the butter and cook until melted, then add the onions, celery, poblanos, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables begin to soften and the onions are translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes.
• Raise the heat to high, add the chicken broth and bring to a simmer. Add the mashed potatoes and use a wooden spoon or a whisk to incorporate them into the broth. The potatoes should melt into the broth, leaving no lumps. Bring the mixture to a boil, then turn the heat down to low, cover and simmer for 10 minutes.
• Add the frozen corn and cook until the corn is heated through, about 2 minutes. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with chives.