Mashed Potato Soup
User Reviews
5
Mashed Potato Soup
Description
The soup begins by caramelizing diced onions in butter to develop a sweet, mellow base. Flour is added to create a roux, thickening the milk added next. Incorporating leftover mashed potatoes adds body and familiar potato flavor. Cooking the mixture smooths the potatoes and creates a creamy consistency. Finished with cheddar cheese for richness and sprinkles of dried parsley for a hint of herbaceousness, the soup is topped with crispy bacon for texture and savory contrast.
This soup is a versatile dish served hot as a starter or a light meal. Its creamy, hearty texture and mix of flavors suit colder weather or comfort food needs. The cheese and bacon toppings add hearty elements to the mellow potato base.
Notes suggest dairy-free, gluten-free, and vegan substitutions by swapping ingredients like butter, milk, flour, and broth, which may alter taste and texture. Sweet potato can substitute regular potatoes for variation. Chicken or vegetable broth can replace milk if needed.
Ingredients
- 2 tablespoons butter salted
- ½ small onion diced
- 1 tablespoon all-purpose flour
- 2-½ cups milk 2%
- 3 cups mashed potatoes leftover
- salt to taste
- black pepper to taste
- 1 teaspoon parsley dried
- ½ cup cheddar cheese shredded
- 4 lices Bacon diced, cooked
Instructions
- In a large stock pot melt butter on medium heat.
- Then add in onion. Caramelize until golden brown mixing periodically, for 10 minutes.
- Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture.
- Pour the milk into the pot and stir for one minute.
- Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
- Ladle into bowls and top with dried parsley, shredded cheddar cheese, crumbled bacon, and cracked black pepper. Enjoy!
Notes
- Top with green onions, chives, shredded cheddar, cracked black pepper, or bacon for added flavor and texture.
- For dairy-free versions, substitute butter and milk with plant-based alternatives; this will change flavor.
- Use gluten-free flour for the roux if gluten sensitivity is a concern.
- Vegetable broth can replace milk for a lighter soup, or try chicken broth if milk is unavailable.
- Mashed sweet potatoes can substitute regular potatoes for a different taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 0.75c | |
| Calories | 278kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 254mg | 11% |
| Potassium | 741mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 37mg | 41% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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