Summer recipes

Leftover Mashed Potato Soup

Leftover Mashed Potato Soup

This leftover mashed potato soup epitomizes ultimate comfort food at its finest. It is sumptuous, velvety, and brimming with taste. Each spoonful is filled with the creamy richness of garlicky mashed potatoes, Boursin and cheddar cheese, along with flavorful bacon.

We enjoy pairing it with crispy bacon, cheese, and crusty bread.

Reasons you’ll adore it

  • It encapsulates all the tastes of your beloved loaded baked potatoes in a soup form.
  • Great method to repurpose food and minimize waste: Utilizing leftover mashed potatoes not only cuts down on the expense of preparing an additional meal for you and your family, but also lessens the preparation and cooking time. The only strenuous task in this dish is cooking the bacon, which can be replaced with pre-cooked bacon or bacon bits.
  • Affordable yet delightful: A tasty and comforting dish that is packed with flavor and won’t break the bank.
  • Simple and swift to prepare: ideal for hectic weeknights, especially on chilly evenings when you desire something warm and cozy to complement the night.
  • Versatile: it can be made rich or light depending on your preferences, utilizing the ingredients you have at your disposal and how comforting you want the mashed potato soup to be. Making wise and uncomplicated ingredient substitutions can personalize this soup.

Related recipes: pressure cooker potato soup, zucchini potato soup, and creamy chicken tortellini soup.

Ingredients required

You will require the following ingredients to create this delightful and comforting leftover mashed potato soup.

Leftover mashed potatoes: Approximately 4 to 5 cups of leftover mashed potatoes are necessary for this recipe. This equates to around 2 pounds of freshly prepared potatoes.

Boursin cheese:

Sharp yellow cheddar cheese: Alternatively, you can use any cheese of your preference.

Bacon: I prefer streaky bacon. Thick-cut bacon can be used, but ensure it is cooked thoroughly beforehand.

Onions

Garlic

Unsalted butter

Low sodium chicken stock: This is crucial as the other components added to the soup already contain salt, including the mashed potatoes.

Half and half: You can substitute with sour cream or whole/semi-skimmed milk.

Salt and freshly ground black pepper

Red pepper flakes: for a touch of heat to complement the creaminess of the soup

Green onions for serving: can be replaced with chives

Crusty bread for serving

Instructions for preparing mashed potato soup

Slice the bacon into strips using a sharp knife or kitchen shears. Place a pot over medium-high heat, add the bacon and cook until it turns crispy. Remove the cooked bacon from the pot and let it rest on a plate lined with paper towels.

Discard most of the bacon grease from the pot, as you will be adding butter (you may omit the butter if you prefer to use the bacon grease instead).

In the same pot, add butter and allow it to melt. Introduce chopped onions and sauté until tender, translucent, and fragrant. Add chopped garlic and cook for 30 seconds, stirring continuously to prevent burning.

Lower the heat, then incorporate the leftover mashed potatoes into the pot and blend with the sautéed aromatics.

Pour in the chicken stock and stir until smooth. Add half of the cooked bacon to the soup. Stir to unify and let it simmer on low heat for 5 minutes.

Add boursin cheese, cheddar cheese, and half and half to the soup, stirring until the cheese fully melts and blends into the mixture.

Adjust seasoning with salt, black pepper, and red pepper flakes. Simmer for an additional 3-5 minutes.

Remove from heat and ladle into bowls. Savor!

Watch how to prepare it