Mashed Potato Soup
Leftover mashed potatoes stirred into a butter and flour roux with whole milk, vegetable broth and cheddar. Serves 8 in 30 minutes.
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Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 cups vegetable broth or chicken broth
- 4 cups mashed potatoes leftover
- 1 cup cheddar cheese medium, shredded
- 1/2 teaspoon kosher salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- sour cream, cheddar cheese, bacon and green onions optional, for serving: extra shredded cheddar, chopped cooked bacon, sliced green onions
Instructions
- Measure the flour and milk before you start. In a large pot over medium-low heat, melt the butter. Slowly sprinkle in the flour, whisking constantly, until it forms a thick paste, less than 30 seconds. Do not let it burn.
- Whisk in the milk. Let it simmer for about 5 minutes, whisking frequently, until it thickens.
- Add the broth and bring the soup to a simmer, with a low boil at the edges of the pot. Turn the heat up to medium if needed, and whisk frequently so the milk does not burn.
- Add the mashed potatoes, cheddar, salt and pepper. Stir until the potatoes break up and the cheese melts.
- The soup is ready when it has thickened, the cheese has fully melted and it is hot all the way through (165°F). Taste, add more salt and pepper if needed, and serve with sour cream, extra cheddar, bacon and green onions.
Notes
Too thick: stir in a splash of broth or milk. Too thin: cook a little longer or add more mashed potatoes. Use mashed potatoes refrigerated within 2 hours of cooking and no more than 3 to 4 days old. Refrigerate leftover soup within 2 hours and eat within 3 to 4 days; reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 286kcalCarbohydrates: 25.2gProtein: 7.9gFat: 17gSodium: 941mgFiber: 1.7gSugar: 5.3g
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