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Mashed Potato Soup

Mashed potato soup with a silky, ultra-creamy texture made by simmering potatoes with broth and dairy, then melting in cheddar and sour cream for a smooth finish. Finished with a swirl of butter, bacon bits, and chives for classic American comfort.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 cup leftover mashed potatoes Use leftover mashed potatoes, or freshly made mashed potatoes.
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 3 tbsp unsalted butter
  • 3 garlic cloves Minced.
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.25 bacon bits For serving; amount to taste.
  • 0.25 chives For serving; amount to taste.
  • 1 tbsp extra butter For serving; amount to taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté garlic and build the soup
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the garlic for 1-2 minutes until fragrant, stirring to avoid browning.
  2. Whisk the leftover mashed potatoes, chicken broth, heavy cream, and whole milk together in the pot until smooth and fully combined.
  3. Bring the mixture to a gentle simmer over medium heat, whisking continuously until heated through and smooth.
Melt in cheese, sour cream, and season
  1. Stir in the shredded cheddar and sour cream, cooking just until melted and completely smooth, with no visible cheese streaks.
  2. Season with garlic powder, salt, and white pepper, stirring to evenly distribute the spices.
Serve
  1. Ladle the soup into bowls and top each serving with a swirl of extra butter, bacon bits, and chives.

Notes

For the smoothest texture, whisk vigorously when the soup first simmers so the potato solids break down before the dairy is fully incorporated. Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently on the stovetop over low heat, whisking as it warms (do not boil). Freezing is not recommended because dairy-based soups can separate after thawing. If you want a lighter version, use half-and-half in place of the heavy cream for a creamier taste with slightly less richness.