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Mashed Potato Soup

Mashed potato soup with silky, ultra-smooth texture—made by simmering mashed potatoes with chicken broth and dairy, then melting in cheddar and sour cream until fully blended. Finished with a butter swirl, bacon bits, and chives for a comforting American 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: 515
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 cup leftover mashed potatoes (or freshly made) About 3 cups mashed potatoes; use plain mashed potatoes if possible.
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 3 tbsp unsalted butter
  • 3 garlic, minced
  • 1 cup shredded cheddar Use freshly shredded for easiest melting.
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp white pepper
Toppings
  • 1 bacon bits To taste.
  • 1 chives To taste.
  • 1 extra butter for serving To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté garlic
  1. Melt 3 tablespoons unsalted butter in a large pot over medium heat, then sauté minced garlic for 1-2 minutes until fragrant and just softened.
  2. Stir well so the garlic doesn’t brown, which can make the soup taste harsh.
Build and heat the soup
  1. Whisk leftover mashed potatoes, chicken broth, heavy cream, and whole milk together in the pot until the mixture looks smooth and evenly combined.
  2. Bring the mixture to a gentle simmer over medium heat, whisking continuously until heated through, about 5-10 minutes.
Melt in cheese and sour cream
  1. Stir in shredded cheddar and sour cream until melted and completely smooth, keeping the heat at a gentle simmer so dairy stays silky.
  2. Season with garlic powder, salt, and white pepper, then whisk until the flavors are fully blended, about 1 minute.
Serve
  1. Ladle the soup into bowls and top each with a swirl of butter, bacon bits, and chives for a finished look.

Notes

For the smoothest texture, whisk the mixture well after adding the mashed potatoes so no lumps remain before simmering. Store leftovers in the refrigerator up to 3 days; reheat gently over medium-low with a splash of milk or broth if needed. Freezing is not recommended because dairy can break and the texture may turn grainy. Dietary swap: use lactose-free milk and cream (and lactose-free sour cream) to reduce lactose while keeping it creamy.