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Mashed Potato Soup

Mashed potato soup that turns leftover mash into a silky, ultra-smooth bowl of comfort. Simmered with chicken broth and cream, then finished with cheddar and sour cream for a velvety texture.
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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 soup base
  • 3 cup leftover mashed potatoes Use leftover mash; if freshly made, keep it smooth and lump-free.
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 3 tbsp unsalted butter
  • 3 clove garlic Minced.
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 1 bacon bits For serving (optional).
  • 1 chives For serving.
  • 1 tbsp extra butter For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup
  1. Melt 3 tablespoons unsalted butter in a large pot over medium heat, then sauté minced garlic for 1–2 minutes until fragrant and just starting to soften.
  2. Whisk leftover mashed potatoes, chicken broth, heavy cream, and whole milk in the pot until mostly smooth, with no visible lumps.
  3. Bring the mixture to a gentle simmer over medium heat, whisking frequently for 5–10 minutes until heated through and silky.
  4. Stir in shredded cheddar and sour cream, cooking for 3–5 minutes until the cheese melts and the soup turns completely smooth.
  5. Season with garlic powder, salt, and white pepper, then whisk for 30–60 seconds until evenly dispersed.
Serve
  1. Ladle into bowls and top each with a swirl of extra butter.
  2. Finish with bacon bits and chives, serving immediately while the soup is hot.

Notes

For the smoothest texture, whisk the mashed potatoes into the liquids until lump-free before simmering; if it thickens too much, add a splash of milk or broth while reheating. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove over low heat, stirring often. Freezing is not recommended because dairy can break when thawed. For a dairy-reduced option, use lactose-free milk/cream and replace sour cream with a lactose-free version.