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I love potato soup with mashed potatoes because it turns out so smooth and creamy. It’s buttery with a little tang from sour cream, and I pile every bowl with Cheddar, crispy bacon, and green onions. This soup starts with leftover homemade mashed potatoes or a container of refrigerated store-bought mashed potatoes, simmered with onion, chicken stock, half-and-half, and butter. It’s on the table in 45 minutes, with no potato peeling.

A spoonful of creamy potato soup topped with shredded cheddar, bacon, and green onions, held over a matching bowl of the same soup.
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Love that it’s so simple and quick! Great for cool ball game nights! House full of teens and they love this! Thanks for making Mom’s life a little more simple ❤️

CRYSTAL
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This soup is one of the easiest things I’ve ever made and so delicious. Nobody wants to come home from work on a Tuesday night and start peeling potatoes for soup.

Ain’t nobody got time for that!

I used to make this soup with Ore-Ida Steam n’ Mash potatoes, which made it quick and easy and perfect for a weeknight dinner. Those potatoes have been discontinued, or at least I can’t find them anymore, so I switched to using mashed potatoes. If I’m making mashed potatoes, I’ll usually make extra just so I can make this soup!

And if I don’t want to make mashed potatoes, I grab pre-made refrigerated mashed potatoes from the store, and they work just fine.

Make a double batch of mashed potatoes for Thanksgiving dinner, and potato soup the next night could become a tradition at your house.

Testing results for mashed potato soup

  1. I added too much salt the first time I tried this recipe with mashed potatoes. I was used to the frozen potatoes, which are unseasoned. However, mashed potatoes have plenty of seasoning, so don’t be like me: Taste before adding salt!
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I hope you make this recipe. I think you’ll love it!

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Mashed potato soup from leftovers or store-bought

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Mashed potatoes: You’ll need 8 cups of leftover homemade or refrigerated store-bought mashed potatoes. Leftovers from my Southern mashed potatoes made with sour cream work well here.

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Onion: One small onion, chopped (about 1 cup). Pre-chopped or frozen chopped onion works too and saves you a step.

Chicken stock: Use unsalted. The mashed potatoes are already seasoned, and unsalted stock leaves you room to adjust at the end.

Toppings: Set the toppings out in little bowls along with anything else your family likes, and let everybody fix their own.

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A white pot of potato soup topped with shredded cheddar cheese, bacon, and green onions, served with slices of bread.

All you need is a simple salad

An arugula salad with fresh herbs and a simple lemon vinaigrette is my pick for something green to go with this soup. If you want something heartier, you could add Roasted Brussels sprouts caramelized with a little brown sugar.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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4.70 from 10 votes

Potato Soup With Mashed Potatoes Recipe

Creamy, buttery potato soup made with leftover homemade or refrigerated store-bought mashed potatoes. Top each bowl with Cheddar, bacon, and green onions.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8 servings
A spoonful of creamy potato soup topped with shredded cheddar, bacon bits, and chopped green onions, held over a matching bowl.

Ingredients 

  • 1 onion, finely chopped
  • 2 tablespoons olive oil or vegetable oil
  • 8 cups mashed potatoes
  • 1 quart unsalted chicken stock
  • 1 pint half-and-half
  • 8 tablespoons unsalted butter
  • ½ cup sour cream
  • salt and pepper to taste

Instructions 

  • In a large Dutch oven, sauté 1 onion, finely chopped in 2 tablespoons olive oil or vegetable oil.
  • Add 8 cups mashed potatoes, 1 quart unsalted chicken stock, 1 pint half-and-half, and 8 tablespoons unsalted butter. Bring to a simmer and cook for about 30 minutes, until the butter is melted and the soup thickens slightly.
  • Stir in 1/2 cup sour cream until completely blended into soup. Add salt and pepper to taste.
  • Serve with baked potato toppings: cheese, bacon, green onions.

Nutrition

Calories: 699kcal, Carbohydrates: 63g, Protein: 10g, Fat: 45g, Saturated Fat: 17g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 17g, Trans Fat: 0.5g, Cholesterol: 63mg, Sodium: 745mg, Potassium: 1142mg, Fiber: 5g, Sugar: 8g, Vitamin A: 660IU, Vitamin C: 22mg, Calcium: 110mg, Iron: 1mg
Course: Soups
Cuisine: American
Calories: 699
Keyword: leftover mashed potato soup, mashed potato soup, potato soup with mashed potatoes
Leave a comment and ★★★★★ rating below!

Questions and tips

Storage

The soup keeps for about 3 months in the freezer, and you can make it a day ahead and reheat it. A container tucked in the freezer makes an easy supper to bring to a neighbor or friend who could use one.

How do I make potato soup thicker?

Stir in instant potato flakes until the soup reaches your desired thickness.

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About the author

Hi, I’m Lucy! I’m a recipe developer, writer, and fourth-generation Southern cook sharing trusted recipes that help keep Southern food traditions alive. Every recipe is carefully tested and designed for today’s kitchens, gatherings, and family tables.

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Recipe Rating




4.70 from 10 votes (3 ratings without comment)

8 Comments

  1. 5 stars
    Love that it’s so simple and quick! Great for cool ball game nights! House full of teens and they love this! Thanks for making Mom’s life a little more simple ❤️

    Reply

  2. 4 stars
    Easy to make but was a little bland. I added extra seasoning at end after tasting (garlic powder, onion powder and of course more salt and pepper) to jazz it up and then it was delish!

    Reply

  3. 5 stars
    Thank you, SO much for making the simple recipe I’ve been hunting! Some ruin it with celery and mushroom soup. I want to taste potatoes, lol. Yes, I like mushrooms, otherwise.

    Reply