Leftover Mashed Potato Soup is a cozy and budget-friendly way to repurpose leftover mashed potatoes into a whole new meal.
What to Make with Leftover Mashed Potatoes
Got mashed potatoes leftovers from Thanksgiving? Who doesn’t, right? The traditional overabundance of food is one of the best things about this holiday.
Leftovers are expected and appreciated, but after all the heavy cooking over the last few days, it is kind of a nice break to have food prepped and ready to go. However, no one wants to eat the same thing every day for the next week.
That is where recipes like this one come in handy. Mashed Potato Soup is a nice way to change up the flavors and textures without feeling like you’re eating Thanksgiving on repeat.
Grab those mashed potatoes from the fridge and let’s turn them into mashed potato soup!
Ingredients for Leftover Mashed Potato Soup
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Prepared Mashed Potatoes – Cold leftovers work perfectly here.
- Chicken-Style Broth – I use vegetarian chicken-style broth.
- Broccoli – Frozen chopped broccoli is used for convenience. If you have fresh broccoli, that works just as well.
- Carrots – Chopped finely to cook quickly.
- Black Pepper – Just a pinch.
- Cheddar Cheese – Melts right into the broth and gives the soup a creamy finish.
How to Make Leftover Mashed Potato Soup
STEP ONE: Combine Ingredients.
Set a medium pot over medium heat. Add the mashed potatoes, broth, broccoli, carrots, black pepper, and cheddar. Stir gently to break up the potatoes and help everything settle into the pot.
STEP TWO: Heat and Simmer.
Bring the mixture to a gentle boil. Once you see steady bubbling, reduce the heat to low. Let it simmer, uncovered, for about 20 minutes. The vegetables should be tender, and the soup should look smooth and creamy.
STEP THREE: Season and Serve.
Adjust seasoning to taste and serve warm.
Make it Vegan 🌱
- For a plant-based soup, use mashed potatoes made with nondairy milk and vegan butter, vegan chicken-style broth, and dairy-free cheddar.
Recipe FAQ
Does the broccoli need to be thawed first?
No. Frozen chopped broccoli can go straight into the pot and cooks evenly as the soup simmers.
Can fresh vegetables be used instead?
Yes. Fresh broccoli and carrots work the same way and soften nicely as the soup heats.
Can this recipe be doubled?
Absolutely. Use a larger pot and increase the simmer time by a few minutes if the soup is extra thick.
Can leftover mashed potatoes with add-ins be used?
Yes. Mashed potatoes with butter, seasoning, or dairy already mixed in work fine and add extra flavor.
Storage and Reheating
- Let the soup cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of broth if it thickens. It also reheats well in the microwave in short intervals.
More Leftover Recipes
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Leftover Mashed Potato Soup Recipe
Ingredients
- 4 cups mashed potatoes prepared
- 4 cups chicken-style broth
- 10 ounces chopped broccoli frozen
- 1/2 cup carrots finely chopped
- 1/4 teaspoon ground black pepper
- 2 cups cheddar cheese shredded
Instructions
- Set a medium pot over medium heat. Add the mashed potatoes, broth, broccoli, carrots, black pepper, and cheddar. Stir gently to break up the potatoes and help everything settle into the pot.
- Bring the mixture to a gentle boil. Once you see steady bubbling, reduce the heat to low. Let it simmer, uncovered, for about 20 minutes. The vegetables should be tender and the soup should look smooth and creamy.
- Adjust seasoning to taste and serve warm.
Nutrition
This post was updated on November 25, 2025 to add new information.
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