Creamy, Easy No-Peeling Potato Soup

Total Time
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.

Ingredients Nutrition


  1. Bring potatoes, milk and broth to boil in saucepan, stirring.
  2. Reduce heat to low, cover, and simmer until creamy, about 8 minutes.
  3. Remove from heat. Stir in butter.
  4. Ladle into bowls and top with cheese, scallion and/or bacon if using those.


Most Helpful

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 ;-)

Ilysse January 03, 2008

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!

Not-2-Sweet August 21, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a