Leftover Mashed Potato Soup
Transform your leftover mashed potatoes into a comforting and creamy soup, perfect for a cozy night in or a quick weekday dinner.
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes
- 4 cups chicken or vegetable broth
- 1 cup milk or cream for extra richness
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Optional Garnishes
- chives for topping
- shredded cheese for topping
- crispy bacon bits for topping
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
Cooking
- Add the leftover mashed potatoes and broth to the pot. Stir well to combine.
- Bring the mixture to a gentle simmer, stirring frequently. Allow it to cook for about 10 minutes, or until heated through.
- Reduce the heat to low and stir in the milk or cream. Adjust the consistency by adding more broth if it’s too thick. Season with salt and pepper to taste.
- For a smoother texture, use an immersion blender or transfer the soup in batches to a blender, but this step is optional.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. It can be kept in the freezer for up to 3 months.