Leftover Mashed Potato Soup Recipe
This Leftover Mashed Potato Soup turns refrigerated mashed potatoes into a creamy, cheesy soup with vegetables and broth. An easy recipe for using Thanksgiving leftovers!
Print
Pin
Servings: 4
Calories: 435kcal
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
Calories: 435kcal | Carbohydrates: 72g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1597mg | Potassium: 936mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3622IU | Vitamin C: 113mg | Calcium: 95mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
