Leftover Mashed Potato Soup ~
An easy and cheesy soup for using up 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.
I mean, let’s be honest, after cooking like mad for 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 to the rescue.
Grab those mashed potatoes from the fridge and let’s turn them into mashed potato soup!
This soup is quick, easy, and a great way to turn those leftovers into a whole new meal.
Ingredients for Leftover Mashed Potato Soup:
- 4 cups prepared mashed potatoes
- 4 cups vegan chicken-style broth – I like Better Than Bouillon’s No-Chicken Base
- 10 ounces broccoli
- 1/2 cup carrots
- 1/4 teaspoon ground black pepper
- 2 cups vegan cheddar cheese – Daiya & Violife brands both melt well
How to make Leftover Mashed Potato Soup:
STEP ONE: Into a medium pot add prepared mashed potatoes, vegan chicken broth, broccoli, carrots, ground black pepper, and vegan cheddar cheese.
STEP TWO: Bring to a boil then reduce heat to low. Simmer, uncovered, 20 minutes, or until soup is heated through.
STEP THREE: Adjust seasoning to taste and serve warm.
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Leftover Mashed Potato Soup
Ingredients
- 4 cups prepared mashed potatoes
- 4 cups vegan chicken-style broth
- 10 ounces frozen chopped broccoli
- 1/2 cup carrots finely chopped
- 1/4 teaspoon ground black pepper
- 2 cups vegan cheddar cheese shredded
Instructions
- Into a medium size pot add prepared mashed potatoes, vegan chicken broth, broccoli, carrots, ground black pepper, and vegan cheddar cheese.
- Bring to a boil then reduce heat to low. Simmer, uncovered, 20 minutes, or until soup is heated through. Adjust seasoning to taste.
- Serve warm.
Nutrition
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