Cheesy Potato Soup (from Leftover Mashed Potatoes)
Cheesy Potato Soup (from Leftover Mashed Potatoes)
Ingredients
For the Soup Base
- 1/2 stick butter
- 1 yellow onion, large, chopped
- 3 cups leftover mashed potatoes
- 4 cups chicken broth
- 2 chicken bouillon cubes
- 4 white cheese slices, (such as provolone or American)
- 4 yellow cheese slices, (such as cheddar)
- 1/4 cup sour cream, up to 1/2 cup, to taste
- few drops hot sauce, or similar reddish-brown condiment
- to taste salt
- to taste black pepper
For Garnish (Optional)
- 1/2 cup shredded cheddar cheese
- 4 strips bacon, cooked and crumbled
- 2 tablespoons chives, fresh, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the leftover mashed potatoes to the pot. Break them down with a spoon or spatula and stir them into the softened onions and butter until well combined.
⏱️ 3 min
- 3
Pour in the chicken broth and add the chicken bouillon cubes. Stir continuously, breaking up any remaining potato lumps, until the mixture becomes creamy and smooth. Bring to a gentle simmer.
⏱️ 5 min
- 4
Reduce the heat to low. Add the white cheese slices and yellow cheese slices to the soup. Stir constantly until all the cheese is fully melted and incorporated, creating a smooth, cheesy consistency.
⏱️ 3 min
- 5
Stir in the sour cream until fully blended. Add a few drops of hot sauce, if desired, and mix well. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 2 min
- 6
Ladle the hot soup into bowls. Garnish with shredded cheddar cheese, crumbled bacon, and fresh chopped chives, if using. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Potato Soup (from Leftover Mashed Potatoes)
Ingredients
For the Soup Base
- 1/2 stick butter
- 1 yellow onion, large, chopped
- 3 cups leftover mashed potatoes
- 4 cups chicken broth
- 2 chicken bouillon cubes
- 4 white cheese slices, (such as provolone or American)
- 4 yellow cheese slices, (such as cheddar)
- 1/4 cup sour cream, up to 1/2 cup, to taste
- few drops hot sauce, or similar reddish-brown condiment
- to taste salt
- to taste black pepper
For Garnish (Optional)
- 1/2 cup shredded cheddar cheese
- 4 strips bacon, cooked and crumbled
- 2 tablespoons chives, fresh, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the leftover mashed potatoes to the pot. Break them down with a spoon or spatula and stir them into the softened onions and butter until well combined.
⏱️ 3 min - 3
Pour in the chicken broth and add the chicken bouillon cubes. Stir continuously, breaking up any remaining potato lumps, until the mixture becomes creamy and smooth. Bring to a gentle simmer.
⏱️ 5 min - 4
Reduce the heat to low. Add the white cheese slices and yellow cheese slices to the soup. Stir constantly until all the cheese is fully melted and incorporated, creating a smooth, cheesy consistency.
⏱️ 3 min - 5
Stir in the sour cream until fully blended. Add a few drops of hot sauce, if desired, and mix well. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 2 min - 6
Ladle the hot soup into bowls. Garnish with shredded cheddar cheese, crumbled bacon, and fresh chopped chives, if using. Serve immediately.
⏱️ 2 min