Fitness / March 14, 2024

Mashed Potato Soup

Revitalize your leftover mashed potatoes with this rich and decadent soup

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My fridge tends to overflow with leftovers. It’s not because I’ve been graced with a house of picky eaters. In truth, I’m like my mother. I’m always making too much. But I’m not a fan of throwing out food. I always find a way to remix leftovers so my family thinks they’re eating something new. Enter my mashed potato soup — a delicious way to transform leftover mashed potatoes into your new favorite comfort food. I don’t like to brag, but this dish is delish.
This mashed potato soup is creamy and savory. The turkey bacon and cheddar cheese add a sharp and mildly salty taste, leaving me wanting more. And yes, I already know there’s plenty of starch in this soup, but I can’t help sponging the rim of the bowl with a hearty hunk of French bread.

Is Mashed Potato Soup Healthy?

Between all the cheese and milk in this recipe, you could argue that this soup isn’t necessarily the healthiest. However, we mustn’t forget all that fiber, B vitamins, and minerals in those mashed potatoes. Couple that with the calcium and protein cheese and milk, and you have a meal that’s both filling and nutritious. And using turkey bacon instead of the pork variety is certainly a healthier option, too. But if you’d like to lower the saturated fat in this dish, cut some of the cheese. You could also substitute some of the ingredients with vegan cheese and milk. Also, to make this soup wheat-free, simply use an all-purpose gluten-free flour.

More Turkey. Less Pork.

Turkeys are more than just birds for Thanksgiving. They’re a versatile meat that I try to use more often than not. I make turkey tacos, smoked turkey legs, and even some pretty tasty Italian turkey meatballs. Wondering why this recipe calls for turkey bacon instead of regular bacon? It’s leaner, healthier, and packs a lot of protein. And surprise, surprise, it’s also lower in calories and saturated fat. True, turkey bacon doesn’t taste like regular bacon, but I think it’s still a yummy alternative. Do I like regular bacon better? Of course. Who doesn’t? But this small swap makes a caloric difference, all without sacrificing flavor.

INGREDIENTS

2 tablespoons unsalted butter
1/2 small onion, diced
1 tablespoon all-purpose flour
2 1/2 cups low-fat milk
3 cups leftover mashed potatoes
Salt and pepper to taste
1 teaspoon dried parsley
1/2 cup shredded cheddar cheese
4 slices turkey bacon, cooked and diced

INSTRUCTIONS

Melt

Begin by melting butter in a pot, setting the stage for a flavorful soup base.

Sauté

Cook the onions until they’re perfectly golden, adding depth to the soup’s taste.

Thicken

Blend in flour to coat the onions, creating a roux that will help thicken your soup.

Combine

Slowly add milk, stirring to prevent lumps and ensure a creamy texture.

Smooth

Mix in the mashed potatoes and cook until they’re seamlessly integrated into the soup.

Garnish & Enjoy

Top with cheese, bacon, and parsley for a burst of flavor and texture.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Since this is already a “leftover” meal, it won’t last as long. I’d say that it’ll taste fresh for about 3 days as long as you store the soup in an airtight container.

Will this work with any type of leftover mashed potatoes?

Basically, yes. Heck, even purple mashed potatoes will taste good in this soup. The textures and flavors will vary, but any simple mashed potato will work fine for this recipe.

I don’t like Turkey Bacon.

Fair enough. Real bacon is great, too, or any chopped cured meat you prefer.

My soup looks watery. How do I thicken it?

When this happens, I like to whisk up a cornstarch slurry. All you need to do is mix 1 tablespoon of water with two tablespoons of cornstarch. Slowly pour it into the soup, and within a few minutes, your soup should look and feel thicker.

Serving Suggestions

Personally, my favorite thing to pair with most soups is a nice, thick hunk of bread, preferably French or Sourdough. Of course, sandwiches are an option as well. Try a tuna salad sandwich or a pulled pork sandwich with it. And if you’re really hungry, make yourself a keto steak with garlic butter mushrooms. The sky is the limit with this palatable potato soup, so let your tastebuds and imagination run wild.

Mashed Potato Soup

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 396kcal

Author FoodFaithFitness

Ingredients

2 tablespoons unsalted butter
1/2 small onion diced
1 tablespoon all-purpose flour
2 1/2 cups low-fat milk
3 cups leftover mashed potatoes
Salt and pepper to taste
1 teaspoon dried parsley
1/2 cup shredded cheddar cheese
4 slices turkey bacon cooked and diced

Instructions

Melt butter in a large pot over medium heat.
Add diced onion to the pot and cook until golden brown, stirring occasionally, about 10 minutes.
Stir in flour until the onions are well coated.
Gradually pour in milk, stirring constantly for 1 minute.
Incorporate the mashed potatoes, breaking them up and stirring until smooth, about 10-15 minutes on medium-low heat. Season with salt and pepper to taste.
Serve the soup in bowls, garnished with dried parsley, shredded cheddar cheese, diced turkey bacon, and a sprinkle of cracked black pepper. DEVOUR!