Revitalize your leftover mashed potatoes with this rich and decadent Mashed Potato Soup.
My fridge tends to overflow with leftovers, and it’s not because I have a house of picky eaters. In truth, I just enjoy cooking so much that I end up with a huge excess of food. But I hate throwing out perfectly edible food, so I always find a way to remix leftovers to create a new meal that’s more exciting. Enter my mashed potato soup: a delicious way to transform leftover mashed potatoes into your new favorite comfort food. I don’t like to brag, but this dish is delish.
This mashed potato soup is creamy and savory. The turkey bacon and cheddar cheese add a sharp and mildly salty taste, leaving me wanting more. And yes, I already know there’s plenty of starch in this soup, but I can’t help serving the soup with a hearty hunk of French bread.
Is Mashed Potato Soup Healthy?
Between all the cheese and milk in this recipe, you could argue that this soup isn’t necessarily the healthiest. However, we mustn’t forget all the potassium and vitamin C in those mashed potatoes. Couple that with the calcium and protein found in cheese and milk, and you have a meal that’s both filling and nutritious. And using turkey bacon instead of the pork variety is certainly a healthier option, too. But if you’d like to lower the saturated fat in this dish, cut out some of the cheese and skip the bacon. For a vegan variation, replace the milk, butter, and cheese with plant-based options. The soup can be topped with crispy tempeh instead of bacon. The soup can also be made with gluten-free flour.
More Turkey. Less Pork.
Turkeys are more than just a centerpiece for Thanksgiving. They’re a versatile meat that I try to use as often as possible. I make turkey tacos, smoked turkey legs, and even some pretty tasty Italian turkey meatballs. Wondering why this recipe calls for turkey bacon instead of regular bacon? It’s leaner, healthier, and packs a lot of protein. And surprise, surprise—it’s also lower in calories and saturated fat than pork bacon. True, turkey bacon doesn’t taste like regular bacon, but I think it’s still a yummy alternative. Do I like regular bacon better? Of course. Who doesn’t? But this small swap makes a caloric difference, all without sacrificing much flavor.
How To Make Ahead And Store
Since this is already a leftover meal, it won’t last as long in the fridge. I’d say that it’ll taste fresh for about 3 days, as long as you store the soup in an airtight container. You can also freeze it in freezer-safe containers for up to 3 months.
Serving Suggestions
Personally, my favorite thing to pair with most soups is a nice, thick hunk of bread, preferably French bread or a crusty slice of sourdough. Of course, sandwiches are a great pairing option as well. Try a Tuna Salad Sandwich or a sandwich with Slow-Cooker Pulled Pork with your soup. And if you’re really hungry, make yourself a Keto Steak With Garlic-Butter Mushrooms to nosh on with your soup.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 small onion diced
- 1 tablespoon all-purpose flour
- 2 1/2 cups low-fat milk
- 3 cups leftover mashed potatoes
- Salt and pepper to taste
- 1 teaspoon dried parsley
- 1/2 cup shredded cheddar cheese
- 4 slices turkey bacon cooked and diced
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion to the pot and cook until golden brown, stirring occasionally, about 10 minutes.
- Stir in flour until the onions are well coated.
- Gradually pour in milk, stirring constantly for 1 minute.
- Incorporate the mashed potatoes, breaking them up and stirring until smooth, about 10-15 minutes on medium-low heat. Season with salt and pepper to taste.
- Serve the soup in bowls, garnished with dried parsley, shredded cheddar cheese, diced turkey bacon, and a sprinkle of cracked black pepper.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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