Easy-to-Make Leftover Mashed Potato Soup
This is the best way to use up leftover mashed potatoes without just reheating them. It's a simple, creamy soup that starts with a roux and is thinned out with broth and milk. The texture will depend on how smooth or chunky your original mashed potatoes were.
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
Honey adds a sweet balance to the savory soup.
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