Ingredients
Equipment
Method
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the leftover mashed potatoes and chicken broth to the pot. Stir to combine, breaking up the potatoes as they warm.
- Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally. For a smoother texture, use an immersion blender to puree the soup.
- Reduce the heat to low. Slowly stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted. Do not let the soup boil.
- Taste the soup and season with salt and pepper as needed. Serve hot, garnished with bacon, green onions, and sour cream if desired.
Notes
The thickness of your original mashed potatoes will affect the soup's final consistency. Adjust with more broth if it's too thick.
For best results, use freshly shredded cheese from a block to ensure a smooth, creamy melt.
Taste the soup before adding salt, as both the mashed potatoes and broth contain sodium.
For best results, use freshly shredded cheese from a block to ensure a smooth, creamy melt.
Taste the soup before adding salt, as both the mashed potatoes and broth contain sodium.