Mashed Potato Soup

Mashed Potato Soup

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Mashed Potato Soup

Mashed Potato Soup

Prep Time 10 minutes
Cook Time 10 minutes
Servings 6


  • 3 slices bacon - chopped into small pieces (optional) Save some drippings. You can also use 2 tablespoons butter or olive oil instead of the bacon and bacon drippings.
  • 1/2 cup onion - finely diced
  • 2 stalks celery - finely diced
  • 2 cups milk
  • 1 1/2 cups chicken stock
  • Salt and pepper
  • 4 to 6 cups prepared mashed potatoes (leftovers work great)
  • 1/4 cup heavy cream - optional
  • Shredded cheddar cheese - optional
  • Scallions or chives, chopped - optional
  • Sour cream - optional


  • In a large soup pan, fry bacon until crispy.  
  • Remove bacon from pan and set aside.  
  • Leave a couple tablespoons of bacon drippings in the pan.
  • If not using bacon you can use 2 to 3 tablespoons butter or olive oil.
  • Cook celery and onions in the drippings until they start to get soft.
  • Season with salt and pepper.
  • Add 2 cups of milk and stock. Bring to a simmer.
  • Stir in mashed potatoes and half of the crumbled bacon.
  • Remove from heat and whisk in 1/4 cup heavy cream.
  • Taste to see if a little more salt and pepper is needed.
  • If mixture is too thick, add a little more milk or cream.
  • Serve soup in bowl with scallions, remaining crumbled bacon, sour cream and cheddar cheese on top!


Calories: 299kcal | Carbohydrates: 40g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 251mg | Potassium: 710mg | Fiber: 3g | Sugar: 7g | Vitamin A: 348IU | Vitamin C: 34mg | Calcium: 128mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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