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Mashed Potato Soup

Mashed potato soup made silky smooth by whisking mashed potatoes with broth and dairy, then simmering gently until heated through. Finished with melted cheddar and sour cream for a velvety texture, plus a buttery, bacon-and-chive topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 cup leftover mashed potatoes Or freshly made.
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 3 tbsp unsalted butter Plus extra for serving.
  • 3 garlic cloves Minced.
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp white pepper
Cheddar finish
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
For serving
  • 1 bacon bits Optional.
  • 1 chives Plus more if desired.
  • 1 tbsp unsalted butter Extra, for a swirl.

Equipment

  • 1 Dutch oven

Method
 

Sauté the garlic
  1. Melt 3 tablespoons unsalted butter in a large pot over medium heat, then sauté the minced garlic for 1-2 minutes until fragrant, stirring to prevent browning.
Build the soup
  1. Whisk the leftover mashed potatoes, chicken broth, heavy cream, and whole milk together in the pot until smooth and combined.
  2. Bring the mixture to a gentle simmer over medium heat, whisking continuously for 5-8 minutes until heated through and fully smooth.
Add cheese and finish
  1. Stir in the shredded cheddar and sour cream, then mix for 2-4 minutes until the cheese is melted and the soup is completely smooth.
  2. Season with garlic powder, salt, and white pepper, stirring for 30-60 seconds so the flavors distribute evenly.
Serve
  1. Ladle the soup into bowls and serve with a swirl of extra unsalted butter, bacon bits, and chives.

Notes

For the smoothest texture, keep the heat at a gentle simmer and whisk often while heating—boiling can separate dairy. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently on the stove or microwave, whisking as needed. Freezing isn’t recommended due to dairy texture changes. For a lighter option, use half-and-half instead of heavy cream (the soup will still be creamy).