This easy potato soup will get dinner on the table in minutes! Start with leftover mashed potatoes and finish with a happy belly!
You are going to love this simple potato soup recipe. It’s the BEST potato soup and especially perfect after holiday meals when the leftover mashed potatoes need to be used up. Making this leftover mashed potato soup is great because it gives us fabulously creamy results every time and with minimal effort. Just grab a few scoops of leftovers and stir to combine. Sounds easy enough, right?
Serve your soup up with some cooked and crumbled bacon and shredded cheese on top, or even sour cream for a more filling bowl and bite. I even like to add some chopped green onions to mine. Yum!
Mashed Potato Soup
There’s nothing more comforting on a cold night than having a nice bowl of soup and this potato soup recipe really helps to hit the spot. With mushrooms, corn, and other added ingredients this soup are fabulously tasty. Making potato soup with leftover mashed potatoes is going to become one of your favorite ways to make a fast soup on a busy night. Comforting soup is only a few minutes away. So much faster than cooking with fresh potatoes!
Ingredients for the Potato Soup:
- Garlic cloves
- Leftover mashed potatoes
- Chicken broth
- Fresh thyme
- Shredded cheese
For the exact amounts needed, please see the recipe card below.
How to Make Easy Potato Soup
- Heat your butter in a large stockpot over medium heat.
- Add in the shallots and garlic. Cook together for one minute or until they being to soften.
- Stir in the mushrooms. cook for an additional 3-4 minutes or until the mushrooms become tender.
- Stir in your mashed potatoes.
- Add in the chicken broth, milk, and corn.
- Add in the thyme and salt.
- Cook until the soup begins to thicken. This should take about 10 minutes.
- Serve warm with cheddar cheese and crumbled bacon. Enjoy!
- If desired, leave out the mushrooms. I know not everyone is a fan of mushrooms so leaving them out is totally fine and will not negatively impact the soup.
- You can give your soup a nice southwestern twist by adding in some fresh sliced jalapenos and a dash of cayenne pepper. This should pair really well with the corn in the soup too!
- If you don’t have mashed potatoes on hand, don’t worry. You can use real potatoes. Simply dice them up small and cook them right into the soup. Peeling the potatoes is optional, but recommended.
What goes well with potato soup?
This recipe tastes great when served alongside a simple green salad, cooked broccoli, or bread. Bread like warm dinner rolls, sliced french bread, or sourdough all works wonderfully with this soup because they can be dipped into the soup for added flavor. The soup is also perfect when served by itself as well.
Is potato soup healthy?
This potato soup recipe may not be the healthiest recipe out there but it is a healthier potato soup recipe because it uses chicken broth as the base instead of creams. You can use a low sodium broth to help make it even better too. Another thing that will play a part in how healthy this potato soup from mashed potatoes recipe is the mashed potatoes used. If they were packed full of butter, cream, and salt, then they will add that right back into the soup. Everyone makes their mashed potatoes differently so this is the biggest variable for the recipe.
What is the thickener in potato soup?
In this recipe out thickener is actually the mashed potatoes! This is one more way to make the soup creamy and thick without having to take the extra steps of making a roux with butter and flour. If you want your soup to be thicker after it has cooked, you can whisk together a cornstarch slurry and mix it into the hot pot of soup. You can even add in some instant potato flakes to help thicken the soup as well.
If you’re looking for more delicious soup recipes then check out these tasty suggestions:
- Ramen Soup
- Stuffed Pepper Soup
- Roasted Butternut Squash Soup with Chipotles
- Italian Wedding Soup
- Easy Vegetable Soup Recipe with Meatballs
- Potato Soup Recipe with Leeks and Bacon
- 3 tablespoon butter
- 1 large shallot, diced
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 2 cups left over mashed potatoes
- 2 cups chicken broth
- 1 cup milk
- 1 14 oz can corn, drained
- 2 tablespoons fresh thyme
- 1/2 teaspoon salt
- cheese, bacon for toppings
- In a large stock pot melt butter over medium heat. Add shallots and garlic, cook 1 minute or until they begin to soften. Stir in mushrooms. Cook an additional 3-4 minutes or until mushrooms become tender. Stir in mashed potatoes. Add chicken broth, milk and corn. Add thyme and salt. Cook until soup begins to thicken, which should take about 10 minutes.
- Serve with cheddar cheese and crumbled bacon.
Amount Per Serving Calories 396Total Fat 21gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 47mgSodium 1573mgCarbohydrates 42gFiber 5gSugar 9gProtein 14g