Leftover Mashed Potato Soup

Total Time
Prep 10 mins
Cook 15 mins

Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy!

Ingredients Nutrition


  1. Cook bacon, and set aside to crumble.
  2. In a large saucepan, cook onion in butter or dripping until softened.
  3. Add chopped mushrooms and cook until tender and onion is golden.
  4. Add chicken broth, salt, pepper, and paprika, stirring to mix.
  5. Blend in mashed potatoes, stirring until lumps are gone.
  6. Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
  7. Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.
Most Helpful

Had shallots that needed using & added with onions. Had no mushrooms & didn't miss them. Recommend "blooming" paprika in butter before adding broth. If using canned broth, needs no salt. Had a lot of potatoes & added extra broth. Very forgiving of proportions. Good combination of flavors. Doesn't need the creams. Quick, easy & tasty!

agraham47 December 04, 2008

I love making soup - there's just something comforting about it. This was a very easy and yummy soup. Don't be tempted to add more salt - I did and it really doesn't need it at all. I used the bacon grease (not butter) and left out the scallions because I didn't have any. Very enjoyable!

VA November 01, 2008

I agree that this was a great way to use up leftover mashed potatoes. I left out the mushrooms (son's preference) and reduced the amount of kosher salt (as the potatoes had already been salted). Ingredients were on hand; perfect for a "before grocery shopping" meal. Thanks for the posting!

Jeffsmom September 28, 2009

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