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Mashed Potato Soup

Mashed potato soup made silky-smooth by whisking potatoes with broth and cream, then melting in cheddar and sour cream for a velvety finish. Topped with a swirl of butter, bacon bits, and chives for a comforting American main dish.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Base and seasonings
  • 3 cup leftover mashed potatoes Use freshly made if you don’t have leftovers.
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 3 tbsp unsalted butter For sautéing and serving swirl.
  • 3 cloves garlic Minced.
  • 1 tbsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 bacon bits Plus extra butter for serving.
  • 1 chives For topping.

Equipment

  • 1 Dutch oven

Method
 

Sauté the garlic
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the minced garlic for 1-2 minutes until fragrant, stirring so it doesn’t brown.
  2. Keep the pot over medium heat so the butter and garlic stay warm for the next step.
Simmer and smooth
  1. Whisk the mashed potatoes, chicken broth, heavy cream, and whole milk together in the pot until no lumps remain.
  2. Bring the mixture to a gentle simmer over medium heat, whisking for 3-5 minutes until heated through and silky.
Melt in the cheese and finish
  1. Stir in the shredded cheddar and sour cream, cooking and stirring until fully melted and completely smooth, about 2-4 minutes.
  2. Season with garlic powder, salt, and white pepper, stirring until evenly distributed.
Serve
  1. Ladle the soup into bowls and top each serving with a swirl of butter, bacon bits, and chives.

Notes

For the smoothest texture, whisk the mashed potato mixture until fully lump-free before simmering, and keep it at a gentle simmer (not a hard boil) to prevent separation. Refrigerate in an airtight container for up to 4 days. Freezing is not recommended due to the dairy, but you can make it dairy-light by using low-fat milk and a reduced-fat sour cream if desired.