Ingredients (~6 servings)
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 3 cups low-sodium chicken broth
- 4 1/2 cups leftover mashed potatoes
- 3 cups whole milk
- 3 Tbsp dried parsley
- 3/4 tsp onion powder
- 3/4 tsp finely ground black pepper
- 1/2 to 3/4 tsp crushed red pepper flakes (adjust to taste)
- Honey (for drizzling)
- Freshly grated cheddar cheese (for topping)
- Salt and pepper to taste
Make the Roux Base
Melt the butter in a large Dutch oven or stock pot over medium-high heat.
When the butter is melted and bubbling, sprinkle in the flour.
Stir constantly for ~1 1/2 minutes. You want to cook out the raw flour taste, but don’t let it get too dark.
Build the Soup
Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming.
Add the leftover mashed potatoes. Stir well with a wooden spoon, breaking up any large clumps of cold potato until they dissolve into the broth.
Pour in the whole milk.
Add the dried parsley, onion powder, black pepper, and crushed red pepper flakes.
Simmer and Serve
Bring the soup to a simmer, stirring constantly so the milk doesn’t scorch on the bottom.
Let it cook until it is heated through and slightly thickened.
Taste the soup. Depending on how seasoned your leftover potatoes were, you may need to add a significant amount of salt and pepper here.
Serve hot. Top each bowl with a sprinkle of cheddar cheese and a small drizzle of honey (the sweetness balances the savory potatoes perfectly).
Easy-to-Make Leftover Mashed Potato Soup
Ingredients
Ingredients (~6 servings)
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 3 cups low-sodium chicken broth
- 4 1/2 cups leftover mashed potatoes
- 3 cups whole milk
- 3 Tbsp dried parsley
- 3/4 tsp onion powder
- 3/4 tsp finely ground black pepper
- 1/2 to 3/4 tsp crushed red pepper flakes adjust to taste
- Honey for drizzling
- Freshly grated cheddar cheese for topping
- Salt and pepper to taste
Instructions
- Melt butter in large pot over medium-high heat.
- Sprinkle in flour and stir constantly for 1-2 minutes until fragrant.
- Whisk in chicken broth slowly to prevent lumps.
- Add mashed potatoes, milk, parsley, onion powder, black pepper, and red pepper flakes.
- Simmer, stirring frequently, until heated and slightly thickened.
- Adjust seasoning with salt and pepper to taste.
- Top with cheddar cheese and drizzle honey before serving.
Notes
