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Mashed Potato Soup

Mashed potato soup made silky-smooth by whisking mashed potatoes, broth, and cream into a gentle simmer, then melting in cheddar and sour cream for a velvety texture. Finished with a butter swirl, chives, and bacon bits for a cozy, savory bowl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté garlic
  1. Melt the unsalted butter in a large pot over medium heat. Sauté the minced garlic for 1–2 minutes, until fragrant, with visible aroma and slight softening.
Build the soup
  1. Whisk the mashed potatoes, chicken broth, heavy cream, and whole milk together in the pot. Whisk until any potato lumps look broken up and the mixture turns mostly smooth.
Simmer until heated through
  1. Bring the mixture to a gentle simmer over medium heat, whisking as it heats. Simmer for 25 minutes (about 20–30 minutes), until hot and smooth.
Melt in the dairy
  1. Stir in the shredded cheddar and sour cream until melted and completely smooth. Continue stirring until no cheese shreds remain and the soup looks glossy and velvety.
Season
  1. Season with garlic powder, salt, and white pepper. Stir until the specks are fully mixed and the soup tastes evenly seasoned.
Serve
  1. Ladle the soup into bowls and finish with a swirl of extra butter, bacon bits, and chives. The center should show a small pool of melted butter with visible chive flecks on top.

Notes

For the smoothest texture, whisk well after adding the mashed potatoes so the base looks lump-free before simmering. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove over low heat, stirring to loosen. Freezing is not recommended because dairy can separate. If you want a lighter version, use half-and-half instead of the heavy cream (texture stays creamy, but slightly less rich).