Prep 5 mins
Cook 8 mins
I don't think it can get much easier. This one got a double thumbs up from DH. It's important to use frozen mashed potatoes and not dried, instant mashed potatoes. This was published in The Columbus Dispatch.
- 4 cups frozen mashed potatoes
- 2 cups whole milk
- 1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
- 1 tablespoon butter
- grated cheddar cheese (optional)
- chopped scallion (optional)
- cooked crumbled bacon (optional)
- Bring potatoes, milk and broth to boil in saucepan, stirring.
- Reduce heat to low, cover, and simmer until creamy, about 8 minutes.
- Remove from heat. Stir in butter.
- Ladle into bowls and top with cheese, scallion and/or bacon if using those.
I used Simply Potatoes brand mashed potatoes with sour cream and chives. I also used 2% milk. I wanted to bacon this but I didn't have any on hand. I added a head of broccoli flowerets that I steamed first and used approx 1.5 or 2 cups of cheese. It was very good and well recived by the whole family. Next time I'll add the bacon and scallion but tonight I was just using up stuff that needed using ;-)
This is how I've been making my potato soup for years, only I saute some onion and garlic before adding the rest of the ingredients, and I season with onion salt,celery salt and black pepper. I use half-n-half if I have it on hand. It's really yummy and comes together quickly. You can also use leftover "real" mashed potatoes. YUM!