Leftover Mashed Potato Soup Recipe Is Genius (20 Minutes, 8 Ingredients) High Protein Recipes Soups Lunch Dinner Holidays Budget Recipes Gluten-free Low Sugar Recipes

Have you ever stared at a bowl of leftover mashed potatoes and wondered if there was a more exciting way to use them? Well, we found it! This easy potato soup recipe is made with leftover mashed potatoes. And, if you're anything like us, you probably have lots of leftover mashed potatoes during the holidays.

This creamy high-protein baked potato soup recipe is a great way to use up leftover mashed potatoes, but it's so delicious, you may find yourself making more mashed potatoes just so you can eat this savory soup!

This cheesy mashed potato soup recipe is creamy, rich and full of flavor. The perfect dinner during the cooler months, it takes just eight ingredients and is ready in only about 20 minutes – so it's easy enough to make for lunch. Genius! 

Top a steaming hot bowl of this potato soup with chopped green onions, crumbled crisp bacon and shredded cheese. You could even try a garnish of crushed potato chips with a dollop of sour cream for extra decadence. For a complete dinner, serve this quick soup recipe with crusty bread and a salad on the side. Yum!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8

Ingredients

• 2 tablespoons butter
• 1 large shallot, minced
• 3 cloves garlic, minced or pressed
• 2 tablespoons flour (you can use gluten-free flour)
• 6 cups leftover mashed potatoes
• 2 cups chicken broth
• 3/4 cup half and half
• 8 ounces shredded sharp cheddar cheese

Optional Ingredients

• cooked crumbled bacon
• green onions
• additional shredded cheese

Here's how to make it: 

1. Melt the butter in a soup pot. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Sprinkle in the flour and cook, stirring, for 1 minute. (If you would like this soup to be gluten-free, use gluten-free flour.)
2. Add the leftover mashed potatoes and stir well. Pour in the chicken broth and half and half. Cook over low heat for about 10 minutes, stirring often. (If you would like a thinner soup, add more half and half or chicken broth. You could add some cooked chopped bacon or leftover ham into the soup for even more flavor.)
3. Stir in the shredded cheese until smooth. Season with salt and pepper. 
4. Ladle the soup into bowls and garnish with bacon, chopped green onions and cheddar or Parmesan cheese, if desired. Store the soup in an airtight container in the refrigerator. Reheat in the microwave, adding more milk, if needed, to loosen it up. This potato soup recipe can easily be doubled.

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