The fastest way to a delicious potato soup is our mashed potato soup recipe. It comes together in 15 minutes, all in one pan, and if you didn't know better, you'd never guess that leftover mashed potatoes are the star of this dish.
Mashed Potato Soup
Leftover mashed potatoes, again? Nope, not when you turn them into a tasty soup! Our mashed potato soup recipe tastes just like a scrumptious homemade potato soup, but with almost no effort. The entire prep and cooking time is about 15 minutes, and it all comes together in one pan. Let’s dig in!
Ingredients for Mashed Potato Soup 
- Onion: Onion adds a little texture and flavor to make this taste like a soup.
- Butter: Butter is used to saute the onion, and it adds a hint of creamy, buttery goodness to this mashed potato soup.
- Milk: Milk helps liquefy the potatoes, turning them into a soup.
- Mashed potatoes: The mashed potatoes are what makes this a speedy way to craft a creamy, cravable potato soup. Prepare them with milk and butter.
- Celery salt (optional): Celery salt adds its unique celery-like flavor profile to the soup. It’s often a combination of salt and ground celery seeds; feel free to use just celery seed instead.
- Chives: Minced chives serve as a garnish that adds a lovely dash of green to each bowl. They also impart a hint of onion-like flavor to every spoonful that contains them.
Directions
Step 1: Saute the onion, and make the soup
In a saucepan, saute the onion in butter until tender. Add the milk, potatoes, salt, celery salt (if using) and pepper. Stir and heat until the soup is uniformly hot.
Step 2: Add chives and serve
Ladle the soup into bowls. Sprinkle each serving with chives.
Mashed Potato Soup Variations
- Omit the salt: If you’re using celery salt, or if the mashed potatoes already taste a little salty, there’s no need to add more salt. Tasting the soup as you’re making it is the best way to decide if it needs just a dash or two.
- Use green onion: Sliced green onions may be used in place of the chopped onion, and they’ll cook much faster. Thinly sliced green onions may also be used as a garnish in place of chives.
- Top with cheese: Shredded cheddar cheese tastes delicious with this mashed potato soup. Garnish each bowl with some shreds, or even stir a little into the soup while you’re cooking it to make a cheesy mashed potato soup.
How to Store Mashed Potato Soup
When the soup cools, pour it into airtight food-storage containers. Store the soup in the refrigerator, where it will keep for three to four days.
Can you freeze mashed potato soup?
This soup is best enjoyed without freezing it first, because dairy-based soups tend to separate a bit when frozen and thawed again. The soup may seem more grainy if frozen, thawed and reheated.
How do you reheat mashed potato soup?
Reheat mashed potato soup in a pan on the stove for maximum deliciousness.
Mashed Potato Soup Tips
Can I make this with baked potatoes?
Sure, this potato soup from mashed potatoes works just as well with leftover baked potatoes! Simply mash the potatoes up a bit in the pan (or beforehand), then follow the same recipe. For another version, try this delicious baked potato cheddar soup recipe.
Can I add some broth to mashed potato soup?
Absolutely! Chicken or vegetable broth in place of half the milk tastes incredibly delicious in mashed potato soup, making it even more savory.
Would bacon taste good in this soup?
Bacon added to this soup makes it taste like a loaded baked potato, but in soup form! Crumble some crispy bacon as small as possible and either sprinkle it atop each serving, or mix some into the soup as you heat it. (Or do both, because what’s not to love about bacon?)
Fast Mashed Potato Soup
Prep Time
15 min
Yield
3 servings
Ingredients
- 1 tablespoon chopped onion
- 1 tablespoon butter
- 2 cups milk
- 1-1/2 cups mashed potatoes (prepared with milk and butter)
- 1/2 teaspoon salt, optional
- 1/8 teaspoon celery salt, optional
- 1/8 teaspoon pepper
- 1 tablespoon minced chives
Directions
- In a saucepan, saute onion in butter until tender. Add the milk, potatoes, salt and celery salt if desired and pepper; heat through.
- Sprinkle with chives.
Nutrition Facts
3/4 cup: 192 calories, 6g fat (0 saturated fat), 5mg cholesterol, 401mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk, 1 fat.
You won't recognize the leftover mashed potatoes in this excellent tasting soup from Dorothy Bateman of Carver, Massachusetts. "Topped with chives, it's especially good on chilly fall evenings, she notes.
Recipe Creator
