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Mashed Potato Soup

Mashed potato soup made creamy and smooth by whisking mashed potatoes with broth and dairy, then melting in cheddar and sour cream. Finished with a glossy swirl of butter, bacon bits, and chives for a comforting American main-dish bowl.
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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
  

Mashed potato base
  • 3 cup leftover mashed potatoes (or freshly made) Use warm leftovers for the smoothest texture.
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 3 tbsp unsalted butter Plus extra for serving.
  • 3 garlic, minced
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • Bacon bits To serve.
  • chives To serve.
  • extra butter To serve.

Equipment

  • 1 Dutch oven

Method
 

Sauté garlic and build the soup
  1. Melt the unsalted butter in a large pot over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant, stirring so it doesn’t brown.
  2. Whisk the leftover mashed potatoes, chicken broth, heavy cream, and whole milk together in the pot. Keep whisking until the mixture is lump-free and evenly combined.
  3. Bring the mixture to a gentle simmer over medium heat, whisking as it warms. Simmer for 5-10 minutes until heated through and smooth.
Melt in the cheese and season
  1. Stir in the shredded cheddar and sour cream. Cook just until melted, about 2-3 minutes, and whisk until completely smooth.
  2. Season with garlic powder, salt, and white pepper. Stir until evenly distributed and taste-adjust if needed.
Serve
  1. Ladle the soup into bowls and top each serving with a swirl of extra butter. Finish with bacon bits and chives right before serving.

Notes

Pro tip: whisk well while warming so the mashed potatoes break down into a silky texture before the soup thickens. Refrigerate leftovers in a covered container for up to 3-4 days; reheat gently over low heat, whisking to loosen. Freezing isn’t recommended because dairy-based soups can separate after thawing. For a dairy-light option, replace the heavy cream and whole milk with evaporated skim milk or a lactose-free milk substitute and use lactose-free sour cream.