There’s nothing quite like a warm bowl of potato soup to make you feel cozy. Whether you have some mashed potatoes left over from dinner or you are craving a hearty, filling meal, I have two wonderful potato soup recipes for you today. These recipes are simple to make and packed with comforting flavors.
I know you’ll find a favorite here to warm you up. Let’s get cooking!
Jump to Recipe:
Delicious Leftover Mashed Potato Soup Recipe
Don’t let those mashed potatoes go to waste! This recipe turns them into a creamy, comforting soup quickly and easily.
It’s perfect for a quick lunch or a simple dinner, and you’ll love how simple it is to prepare.
Key Ingredients & Tips for Mashed Potato Soup
- Broth Choice: Use chicken broth for more flavor, or vegetable broth to keep it vegetarian. Both work well!
- Make it Creamier: If your mashed potatoes are very thick, add a little extra milk or cream to reach your desired soup consistency.
- Cheese Power: Stir in some cheddar or Parmesan cheese at the end for an extra layer of richness.
What You Need
- 2 cups leftover mashed potatoes
- 3 cups chicken or vegetable broth
- 1 cup milk (any kind)
- 2 tablespoons butter
- 1/4 cup chopped onion (optional)
- 1 clove garlic, minced (optional)
- Salt and black pepper to taste
- Optional garnishes: Shredded cheese, chopped chives, cooked bacon bits
⏱️ Time: 15 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Sauté Aromatics (Optional)
If you are using onion and garlic, melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, about 3-4 minutes. Then, add the minced garlic and cook for another minute until it smells fragrant.
Step 2: Combine & Heat the Soup Base
Stir in your leftover mashed potatoes, broth, and milk into the pot. Whisk everything well until the mashed potatoes are smooth and fully mixed into the liquids. If you didn’t sauté aromatics, just combine all ingredients in the pot.
Step 3: Simmer and Serve
Bring the soup to a gentle simmer over medium-low heat, stirring often to prevent sticking. Let it warm through for about 5-7 minutes. Do not boil. Taste and add salt and pepper as needed. Ladle into bowls and add your favorite garnishes.
📝 Final Note on Mashed Potato Soup
This soup stores well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if it’s too thick.
Hearty Loaded Potato Soup with Crispy Bacon
This loaded potato soup is a truly satisfying meal. It’s packed with tender potatoes, crispy bacon, and a wonderfully creamy broth.
When you want a soup that feels like a full dinner, this is the one you need to make!
Key Ingredients & Tips for Loaded Potato Soup
- Potato Choice: Russet potatoes work great because they break down nicely for a creamy texture. Yukon Golds also make a good choice.
- Bacon Quality: Use good quality bacon for the best flavor. Crispy bacon bits are essential for that “loaded” feel.
- Creaminess Factor: Heavy cream adds a lovely richness. You can use half-and-half for a slightly lighter soup, but I recommend the cream for the best texture.
What You Need
- 6 slices bacon, diced
- 1 small onion, chopped
- 2 stalks celery, chopped
- 4 cups chicken broth
- 3 large Russet potatoes, peeled and diced
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese, plus more for garnish
- 1/2 cup sour cream
- Salt and black pepper to taste
- Chopped fresh chives, for garnish
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Cook Bacon and Sauté Veggies
In a large pot or Dutch oven, cook the diced bacon over medium heat until it is crispy. Remove the bacon with a slotted spoon and set it aside, leaving about 1 tablespoon of bacon fat in the pot. Add the chopped onion and celery to the pot and cook until soft, about 5-7 minutes.
Step 2: Simmer Potatoes
Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
Step 3: Finish and Serve
Carefully mash some of the potatoes against the side of the pot with a spoon or potato masher to thicken the soup, leaving some chunks for texture. Stir in the milk, heavy cream, 1 cup of shredded cheddar cheese, and sour cream. Heat until warmed through, but do not boil. Season with salt and pepper to your liking. Serve hot, topped with crispy bacon bits, more cheddar cheese, and fresh chives.
📝 Final Note on Loaded Potato Soup
This soup is best enjoyed fresh, but leftovers can be refrigerated for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, and add a little milk if it thickens too much.
