What To Know
- Roast 1 red bell pepper and add it to the soup for a sweet and smoky flavor.
- Whether you have leftover mashed potatoes or simply want a quick and easy potato soup, using mashed potatoes is a convenient and delicious option.
- Add more mashed potatoes or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken the soup.
Absolutely! Mashed potatoes provide an excellent base for creating a velvety and flavorful potato soup. Their soft texture and starchy nature make them an ideal ingredient for this comforting dish.
Why Use Mashed Potatoes for Potato Soup?
Convenience: Using mashed potatoes eliminates the need to peel, boil, and mash potatoes from scratch, saving time and effort.
Creamy Texture: Mashed potatoes add a rich and creamy texture to the soup, making it smooth and velvety.
Starchy Base: The starch in mashed potatoes thickens the soup naturally, reducing the need for additional thickeners.
Flavorful Base: Mashed potatoes provide a subtle potato flavor that complements the other ingredients in the soup.
How to Make Potato Soup from Mashed Potatoes
Ingredients:
- 4 cups mashed potatoes
- 4 cups chicken or vegetable broth
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat the chicken or vegetable broth over medium heat.
2. Add the onion, garlic, celery, and carrots. Cook until softened, about 5 minutes.
3. Stir in the mashed potatoes and parsley.
4. Bring to a simmer and cook for 15-20 minutes, or until heated through.
5. Season with salt and pepper to taste.
Variations and Additions
- Creamy Potato Soup: Add 1 cup of heavy cream or milk for a richer and creamier soup.
- Cheesy Potato Soup: Stir in 1/2 cup of shredded cheddar cheese for a cheesy twist.
- Bacon Potato Soup: Add 1/2 cup of cooked and crumbled bacon for a smoky flavor.
- Roasted Red Pepper Potato Soup: Roast 1 red bell pepper and add it to the soup for a sweet and smoky flavor.
- Leek and Potato Soup: Replace the celery and carrots with 1 cup of chopped leeks for a more delicate flavor.
Tips for the Best Potato Soup
- Use freshly mashed potatoes for the best texture.
- If using leftover mashed potatoes, make sure they are smooth and free of lumps.
- Adjust the thickness of the soup by adding more broth or mashed potatoes as needed.
- Serve the soup with crusty bread or crackers for dipping.
Alternatives to Mashed Potatoes
While mashed potatoes are an excellent base for potato soup, you can also use other potato preparations:
- Russet potatoes: Peel, dice, and boil russet potatoes until tender.
- Yukon Gold potatoes: Peel, dice, and boil Yukon Gold potatoes until tender.
- Instant mashed potatoes: Follow the package instructions to prepare instant mashed potatoes.
Takeaways
Whether you have leftover mashed potatoes or simply want a quick and easy potato soup, using mashed potatoes is a convenient and delicious option. With its creamy texture, subtle potato flavor, and versatility, mashed potato soup is a comforting dish that will warm you from the inside out.
Questions We Hear a Lot
Q: Can I use instant mashed potatoes to make potato soup?
A: Yes, you can use instant mashed potatoes. Follow the package instructions to prepare them before adding them to the soup.
Q: How can I make the soup thicker?
A: Add more mashed potatoes or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken the soup.
Q: Can I freeze potato soup?
A: Yes, potato soup can be frozen for up to 3 months. Allow it to cool completely before freezing. Thaw overnight in the refrigerator before reheating.
Q: What are some toppings for potato soup?
A: Consider toppings such as shredded cheddar cheese, crumbled bacon, chopped chives, or sour cream.
Q: Can I make potato soup in a slow cooker?
A: Yes, you can make potato soup in a slow cooker. Combine the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
