Leftover Garlic Mashed Potato Soup is made from – you guessed it – leftover garlic mashed potatoes! I know this seems crazy to say, but we had leftover garlic mashed potatoes from Thanksgiving! How in the world did we make too many mashed potatoes? And, after eating leftover, reheated garlic mashed potatoes for two days, I decided to make the last of it into Leftover Garlic Mashed Potato Soup.
Creamy, garlicky and delicious, after making Leftover Garlic Mashed Potato Soup, we had – you guessed it – no leftovers! Served with hot, crusty rolls and a little bit of shredded cheddar cheese, Leftover Garlic Mashed Potato Soup is the perfect lunch for a drizzly winter day. Hot and comforting, it takes only minutes to make from leftover mashed potatoes.
I added a bit of fresh thyme while melting the leftover herb butter and the smell was intoxicating! No leftover herb butter from your Thanksgiving feast? That’s okay – regular butter will do, too, and if you add a few bits of fresh or dried thyme plus some dried basil and parsley to your melting butter, no doubt you’ll have the same result.
An immersion blender is your friend. Don’t have one? This is the one I have:
Disclaimer: the links above and below will take you directly to these products on Amazon. Toot Sweet 4 Two is an Amazon affiliate and receives a small commission if a product is purchased through these links. This does not change the cost to you and thanks for helping to keep content on this site free!
I love, love, love my immersion blender, but I have to be honest with you – I’ve yet to use the chopper attachment and the whisk attachment and I’ve had my immersion blender for about 5 years or more. So, here’s a cheaper version without attachments, plus it comes in pretty colors!
If you don’t have an immersion blender, you can blend the finished soup in a blender. Be sure to put small batches in your blender (too much hot liquid + blender = disaster!) and return the blended soup of your stock pot from reheating.
Pin this collage to your Pinterest board for easy reference; and, thanks for sharing!
Here’s the recipe for Leftover Garlic Mashed Potato Soup:
- 1 teaspoon canola oil
- 1 teaspoon leftover herb butter (no herb butter? Add a pinch of dried basil, parsley, thyme, etc.)
- 3 sprigs fresh thyme
- 1 medium yellow onion, peeled and chopped
- 1 stalk celery, chopped
- 3 cups leftover garlic mashed potatoes
- 2 cups chicken or turkey broth
- 1 cup whole milk
- ¼ cup shredded cheddar cheese (for garnish)
- Add canola oil and herb butter to medium stock pot.
- Heat over medium heat until butter is melted.
- Add whole sprigs of fresh thyme to butter and oil and saute' for 1 minute.
- Remove thyme from pot and set aside (can be used for garnish later) or discard.
- Add onion and celery to pot and saute' until translucent, stirring occasionally.
- Add mashed potatoes to pot and stir to combine.
- Add chicken broth and milk and stir to combine.
- Allow to simmer 15 to 20 minutes, stirring occasionally.
- Remove from heat and using an immersion blender, blend until soup is smooth.
- Ladle into bowls and sprinkle with shredded cheddar cheese.
- Serve immediately.
Looking for more leftover recipes? Here are a few from the Toot Sweet 4 Two archives: