Oh the weather outside is frightful, but this soup is totally delightful! All the wonderful flavors of a fully loaded baked potato in a bowl of luscious steamy, creamy hot soup. Since I live with mashed potato loving fools (myself included) I rarely end up with leftover mashed potatoes. But when the planets align just right and I’m actually blessed with some, I know exactly what I’m going to make with them. Make this soup!!!
Not only is this soup creamy and delicious, it’s the kind of soup you have dreams about. It comes together in just 30 quick minutes. That means you can sit down and enjoy this soup any time you have leftover mashed potatoes in the fridge.
I serve this soup with a crusty loaf of French bread to round out the meal. Give this no-knead recipe for How To Bake Bread a try. It’s my go to bread recipe when I want to get a delicious loaf of artisanal French bread on the table with a minimum of fuss. If you are new to baking bread, this is a great, easy, technique to start with. It produces beautiful crusty loaves of bread that are perfect for mopping up every last drop of soup in the bottom of your bowl. Slather on some butter for a real treat!
Lets start so we can enjoy a bowl!
In a large pot, over medium heat, cook bacon, stirring frequently until bacon is crisp. Remove from the pot with a slotted spoon and drain on a paper towel lined plate. Set aside.
Add butter to the pan if there is less than about a quarter cup of bacon fat in the pot.
Sprinkle the flour, over the bacon fat in the pot. Whisk constantly until a thick, lump free paste forms. This is called a roux. It should only take about a minute or so. You don’t want to brown the flour. The goal is to just cook off the raw flour taste.
Add the whole milk and whisk to combine with the roux.
Bring to a simmer and cook for about 5 minutes, whisking frequently until the mixture starts to thicken.
Add the vegetable broth. Increase heat slightly and bring the soup to a low boil/simmer. Watch and stir the mixture often to ensure the milk doesn’t burn.
Add the mashed potatoes, 1 cup cheddar cheese, kosher salt, and black pepper.
Stir to combine everything together and make sure the cheese is fully melted into the soup.
Taste and season with additional salt and pepper if needed.
Serve each bowl of soup topped with a dollop of sour cream, a sprinkle of cheddar cheese, some bacon bits and sliced green onions.
Oh my goodness, this soup is so stinking good! Rich, thick, and hearty, with smoky bits of bacon, melty cheese, velvety sour cream and a little crunch from the crisp green onions…it’s oh so very, very good! It’s literally a fully loaded baked potato in liquid form. I bet you’ll want more than just one bowl. This tops my list of favorite soups!!! Be sure to give this recipe a try, you won’t be disappointed, I promise.
Leftover-Over Make-Over Mashed Potato Soup
Ingredients
- ½ lb bacon, cut into piece
- ¼ cup flour
- 2 cups milk
- 4 cups vegetable or chicken broth
- 4 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese, plus more for garnish
- 1 tsp kosher salt
- ½ tsp pepper
- 2 stalks green onions, sliced
- ¼ cup sour cream
Instructions
- In a large pot, over medium heat, cook bacon, stirring frequently until bacon is crisp. Remove from pot with a slotted spoon and drain on a paper towel lined plate.
- Sprinkle the flour, over the bacon fat in the pot. Whisk constantly until a thick paste forms. This should take about a minute.
- Add the whole milk and whisk to combine with the flour.
- Bring to a low simmer and cook for about 5 minutes, whisking frequently until mixture starts to thicken.
- Add the vegetable broth. Increase heat slightly and bring the soup to a low boil/simmer. Watch and stir the mixture often to ensure the milk doesn't burn.
- Add the mashed potatoes, 1 cup cheddar cheese, kosher salt, and black pepper.
- Stir to combine everything together; making sure the cheese is completely melted and the soup is hot.
- Taste and season with additional salt and pepper if needed.
- Serve each bowl of soup topped with a dollop of sour cream, a sprinkle of cheddar cheese, some bacon bits and sliced green onions.
Did You Make This?
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