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Mashed Potato Soup

Mashed potato soup made silky-smooth by whisking mashed potatoes with broth, cream, and milk until heated through. Finished with melted cheddar and sour cream for a velvety texture, then served with a swirl of butter, bacon bits, and chives.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato base
  • 3 cup leftover mashed potatoes (or freshly made) Use smooth mashed potatoes for best texture.
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 3 tbsp unsalted butter Plus extra for serving.
  • 3 cloves garlic, minced
Cheddar finish
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
Seasoning
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp white pepper
For serving
  • 1 bacon bits
  • 1 chives
  • 1 extra butter For a swirl on top.

Equipment

  • 1 Dutch oven

Method
 

Sauté garlic
  1. Melt 3 tablespoons unsalted butter in a large pot over medium heat, then sauté the minced garlic for 1-2 minutes until fragrant, stirring so it doesn’t brown.
Build the soup base
  1. Whisk the leftover mashed potatoes, chicken broth, heavy cream, and whole milk together in the pot until smooth.
  2. Bring the mixture to a gentle simmer over medium heat for about 5-10 minutes, whisking constantly until heated through and silky.
Melt in cheese and sour cream
  1. Stir in shredded cheddar and whisk until completely melted and smooth.
  2. Stir in sour cream and heat just until fully incorporated and creamy.
Season and serve
  1. Season with garlic powder, salt, and white pepper, whisking until evenly blended.
  2. Serve hot with a swirl of extra butter, bacon bits, and chives on top.

Notes

Pro tip: for the smoothest texture, whisk the mashed potatoes with the liquids before turning up the heat, so there are no lumps. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently over low heat, whisking as needed (it can thicken when chilled). Freezing is not recommended because cream-based soups can separate. If you want a lighter option, use half-and-half instead of heavy cream.