Mashed Potato Soup

If you like a loaded baked potato you will absolutely love this simple soup.
Mashed Potato Soup

Mashed Potato Soup

By Sue Lau | Palatable Pastime

Yay! It’s time for #SoupSwappers again. This month the theme is about regional soups from our state. Now I don’t know what would be “Official” so I am just sharing something that seems to fit the vibe of southwest Ohio (and is something I don’t already have posted, because I do already have a lot of soups up).

I posted something like this years ago on Recipezaar.

It’s really most like a loaded baked potato soup, and is perfect for repurposing leftover mashed potatoes, especially if you have a lot leftover  at Thanksgiving.

And there is really not a whole lot else to say about it, unless you’d like  me to bore you with the history of  potato cultivation or some such nonsense. Just think- you could either read that all day or just run into the kitchen and get started, since most people likely have the ingredients tucked away in there somewhere already.

Mashed Potato Soup

Join me tomorrow when I share recipes  for both Caramel Apple Cereal Bars and also homestyle Chicken and Dumplings. All yummy comfort food. Cya’ then!



Mashed Potato Soup

Mashed Potato Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Mashed Potato Soup


  • 1-3/4 pounds russet potatoes, peeled, cooked and mashed (2 large baking potatoes)
  • mash with 2 tablespoons butter
  • 1/2 cup chopped shallot
  • 1/2 cup finely diced celery
  • 2 tablespoons butter
  • 1 tablespoon bacon drippings or olive oil
  • 2 teaspoons chopped garlic
  • salt and black pepper to taste
  • 2 tablespoons dried snipped chives
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/2 teaspoon paprika
  • 2 cups finely shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 3 green onions, thinly sliced


  1. Peel and dice potatoes; boil  in boiling salted water until  fork tender, than mash with butter.
  2. Saute the celery and  shallot in the other butter and bacon drippings until soft; add garlic, salt, pepper, chives, chicken broth and milk.
  3. Stir in the mashed potatoes and whisk until smooth.
  4. When hot, remove from heat and stir in the sour cream, paprika and cheese, keeping stirring until it melts.
  5. Stir in the green onions and bacon, saving a little bit for a garnish if you like.

From the kitchen of

Mashed Potato Soup


Soups from your state: Regional Soups

Be sure to check out the other Soup Saturday Swappers Bloggers this month!

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8 responses

  1. My downfall is the potato…I love them and could eat them everyday, but, since I cannot, I will treat myself to your wonderful soup! I never thought of using leftover mashed potatoes….great suggestion!

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