Leftover Mashed Potato Soup
This leftover mashed potato soup is an ultimate comfort soup at its best. It is rich, creamy and packed full of flavor. Every spoonful is loaded with the creamy goodness of garlicky mashed potatoes, Boursin and cheddar cheese, and savory bacon.
We love serving it with cooked bacon, cheese, and crusty bread.
Why you will love it
- You get all the flavors of your favorite loaded baked potatoes in a soup.
- A good way to repurpose food and avoid waste: Using leftover mashed potatoes will not only reduce the cost of providing another meal for you and the family but also reduce the prep and cooking time. The only hard work in this recipe is cooking the bacon, which you can substitute with cooked bacon or bacon bits.
- Cheap but cheerful: A delicious and comforting meal that is packed full of flavor and won’t cost you an arm and a leg.
- Easy and quick to make: perfect for busy weeknights, especially on a cold night when you want something cozy and warm to complement the night.
- Customizable: it can be made rich or light depending on your mood, using the ingredients you have on hand and how comforting you want the mashed potato soup to be. Making smart and simple ingredient swaps can turn this soup to your liking.
Related recipes: pressure cooker potato soup, zucchini potato soup and creamy chicken tortellini soup.
Ingredients you will need
You will need the following ingredients to make this delicious and comforting leftover mashed potato soup.
Leftover mashed potato: You will need about 4 to 5 cups of leftover mashed potatoes to make this recipe. That will be approximately 2 pounds of fresh potatoes cooked from scratch.
Boursin cheese:
Sharp yellow cheddar cheese: Substitute with any other cheese of your choice.
Bacon: I use streaky bacon. You can use thick-cut bacon, but make sure you cook it properly before using it.
Onions
Garlic
Unsalted butter
Low sodium chicken stock: this is important because the other ingredients you would be adding to the soup already contain salt, including the mashed potatoes.
Half and half: Substitute with sour cream or whole or semi-skimmed milk.
Salt and freshly ground black pepper
Red pepper flakes: for a little bit of kick to complement the creaminess of the soup
Green onions to serve: Substitute with chives
Crusty bread to serve
How to make mashed potato soup
Cut the bacon into strips with a sharp knife or kitchen shears. Place a pot on medium-high heat, add the bacon and cook until crispy. Remove the cooked bacon from the pot and set it aside on a paper towel-lined plate.
Remove most of the bacon grease from the pot since you will be adding butter (you can also omit the butter if you would rather use the bacon grease)
In the same pot, add butter and leave to melt. Add chopped onions and saute until soft, translucent and fragrant. Add chopped garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.
Reduce the heat, then add the leftover mashed potatoes to the pot and mix to combine with the sauteed aromatics.
Pour in the chicken stock and stir to combine until smooth. Add half of the cooked bacon to the soup. Stir to combine and simmer on low heat for 5 minutes.
Add boursin cheese, cheddar cheese and half and half to the soup and stir until the cheese is completely melted and incorporated into the soup.
Season accordingly with salt, black pepper and red pepper flakes. Simmer for another 3-5 minutes.
Take it off the heat and serve in bowls. Enjoy
Watch how to make it
What to serve it with
You can serve this soup as it is as it is a complete meal on its own. However, if you are like me and you love a little something on the side, here are some ideas on what to serve with your leftover mashed potato soup:
Crusty bread or garlic bread: This is perfect for dipping into the creamy goodness of the soup. You can also make your own homemade croutons for added flavor using the flavors of garlic bread. It’s so good!
Additional toppings: Add extra cooked bacon bits, cheese, and green onions as toppings
How to store
Did I tell you this soup makes the perfect leftover, and the flavor even gets better with time? So make enough, store it in airtight containers, and keep it in the refrigerator for 3-4 days.
To reheat, you will need to add water, milk or broth to the soup to aid reheating as the soup thickens once cooled. You can reheat on the stovetop on low heat or in the microwave.
You can freeze this soup can be frozen for up to 3 months. I prefer not to do this as it affects the texture once it is reheated. It will still be delicious, though.
Can I make this recipe vegetarian
Yes, you can. Swap the bacon for the vegetarian version or omit it completely. Swap the chicken stock for vegetable broth. Instead of bacon, top the soup with cooked cubed carrots in honey.
You can also make it dairy-free by using dairy alternative ingredients.
More soup recipes you will love
Brussels sprout soup with potato
Easy homemade chicken noodle soup
Instant pot butternut squash soup
Leftover Mashed Potato Soup
Ingredients
- 5 cups leftover mashed potato
- 75 g Boursin cheese:
- 1/2 cup sharp yellow cheddar cheese shredded
- 1/2 pound streaky bacon
- 1/2 cup onion finely chopped
- 2 large garlic cloves finely chopped
- 2 Tablespoons unsalted butter
- 2 cups low-sodium chicken stock
- 1/2 cup half and half
- Salt and freshly ground black pepper
- Red pepper flakes
- Green onions to serve
- Crusty bread to serve
Instructions
- Cut the bacon into strips with a sharp knife or kitchen shears. Place a pot on medium-high heat, add the bacon and cook until crispy. Remove the cooked bacon from the pot and set it aside on a paper towel-lined plate.
- Remove most of the bacon grease from the pot since you will be adding butter next (you can also omit the butter if you would rather use the bacon grease)
- In the same pot, add butter and leave to melt. Add chopped onions and saute until soft, translucent and fragrant. Add chopped garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.
- Reduce the heat, then add the leftover mashed potatoes to the pot and mix to combine with the sauteed aromatics.
- Pour in the chicken stock and stir to combine until smooth (add more chicken stock if need be). Add half of the cooked bacon to the soup. Stir to combine and simmer on low heat for 5 minutes.
- Add boursin cheese, cheddar cheese and half and half to the soup and stir until the cheese is completely melted and incorporated into the soup.
- Season accordingly with salt, black pepper and red pepper flakes. Simmer for another 3-5 minutes.
- Take it off the heat and serve in bowls. Enjoy
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious leftover curry recipe you can make at home in 30 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
Excellent soup, very flavourful, will make again🌸