Mashed potatoes are one of those comfort foods that seem to have a place at just about every family dinner table, and this Hearty Mashed Potato Soup with Bacon is no exception. While they’re often associated with Irish cooking, their history goes back centuries, with different versions appearing in kitchens around the world. Regardless of where they originated, one thing is certain: my family loves them!

Everyone in my family will dig deep into a bowl of mashed tots, which is why I always make plenty, especially for holidays and large family gatherings.

At Thanksgiving, I usually prepare my amazing Creamy Mashed Potatoes using somewhere between 10 and 15 pounds of potatoes. I make so much you’d think I was feeding all the passengers and crew of the Mayflower. That’s 132 people, in case you were wondering!

Needless to say, leftovers are pretty much guaranteed. And that’s perfectly fine with me because those leftovers are the perfect starting point for this Hearty Mashed Potato Soup with Bacon.

Instead of peeling, chopping, and boiling a whole new batch of potatoes, I simply use the mashed potatoes I already have. Add some smoky bacon, tender onions, chicken broth, cheddar cheese, and a little cream, and you’ve got a rich, satisfying mashed potato soup without spending hours in the kitchen. And if you don’t have homemade mashed potatoes on hand, no worries. Store-bought mashed potatoes work beautifully, too.

This isn’t your traditional chunky baked potato soup. It’s smooth, creamy, and full of all those delicious loaded baked potato flavors. Plus, there are plenty of easy substitutions, so you can make it with whatever you happen to have in the kitchen.

It’s one of my favorite ways to turn leftovers into something completely different, and it’s always a welcome meal when the weather turns chilly.

Food for the soul!

Why You’ll LOVE Hearty Mashed Potato Soup with Bacon

Perfect for leftovers. Turn extra mashed potatoes into a completely different and delicious meal.
Quick and easy. With just a few ingredients and about 20 minutes of cooking, this mashed potato soup comes together with very little effort.
Rich and creamy. Mashed potatoes, cheddar cheese, and heavy cream create a smooth, comforting texture.
Loaded baked potato flavor. Smoky bacon, onions, cheddar cheese, and sour cream bring all the familiar flavors of a loaded baked potato into one bowl.
Easy to customize. Use homemade or store-bought mashed potatoes, adjust the consistency, and substitute ingredients to suit your tastes.

What You’ll Need

Mashed potatoes – The creamy foundation of the soup. Leftover homemade mashed potatoes work beautifully. Store-bought mashed potatoes are just as convenient.
Bacon and onion – Add smoky, savory flavor. Cooking the onion in a little reserved bacon grease gives the soup an extra layer of richness.
Chicken broth – Helps transform the mashed potatoes into a creamy soup while adding savory flavor.
Cheddar cheese – Adds richness and that familiar loaded baked potato taste. I prefer freshly shredded cheddar because it melts smoothly.
Heavy cream – Creates a rich, velvety texture. Half-and-half or whole milk can also be used.
Garlic and onion powder – Add depth and enhance the savory flavors.
Green onions and sour cream – Classic baked potato toppings that make delicious garnishes.
Salt and black pepper – Bring all the flavors together. Adjust to taste, especially if your mashed potatoes are already seasoned.

Recipe Tips

Use leftover mashed potatoes. This is one of my favorite Must-Goes recipes because it puts leftover mashed potatoes to good use. While my Creamy Mashed Potatoes work especially well, almost any prepared mashed potatoes will do.

Store-bought potatoes are fine, too. Refrigerated mashed potatoes, such as Bob Evans Sour Cream & Chives Mashed Potatoes, are a convenient shortcut. There’s no need to heat them separately before adding them to the soup.

Make it with fresh potatoes. If you don’t have mashed potatoes, peel and cube approximately 2 pounds of fresh potatoes. Simmer them in the chicken broth until tender, then mash or blend them directly in the pot. Cook the bacon and onions separately before adding them to the potato mixture, then continue with the remaining ingredients.

Adjust the consistency. For a thinner soup, gradually add more chicken broth until it reaches your preferred consistency. For a thicker soup, start with less broth and add more as needed.

Choose your cream. I prefer heavy cream because it creates a rich texture and is less likely to curdle. Half-and-half, whole milk, or evaporated milk also work. If using one of these lighter alternatives, consider adding a couple tablespoons of butter for extra richness.

Use real bacon. Freshly cooked bacon adds wonderful flavor, especially when you use a little of the drippings to cook the onions. In a hurry? Real bacon bits are a convenient substitute. If using bacon bits, cook the onions in a tablespoon of butter or reserved bacon grease.

Add a little smoky flavor. If you enjoy a stronger smoky taste, a small amount of reserved bacon grease adds extra flavor. You can also use a few drops of Stubb’s Hickory Liquid Smoke. I recommend you start sparingly because the flavor is concentrated.

Don’t boil after adding the cheese and cream. Keep the soup at a gentle simmer and stir frequently. High heat can cause the cheese to become grainy or the dairy to separate.

Taste before adding salt. Mashed potatoes, bacon, cheddar cheese, and chicken broth may already contain plenty of sodium. Taste the finished soup before adding additional seasoning.

How to Serve Mashed Potato Soup with Bacon

This soup is rich, filling, and satisfying enough to enjoy as a meal all by itself.
I like serving it with a simple green salad or a small plate of Caesar Salad. Something fresh and light provides a nice balance to the creamy soup.
Of course, you can never go wrong with bread. Warm dinner rolls, crusty French bread, or homemade biscuits are all delicious for dipping into the soup. And don’t forget the butter!
For something a little different, try serving it alongside my Cheesy Ranch Bread. The cheesy, savory bread bites are a wonderful complement to the soup.
If you’re preparing a casual lunch or dinner, smaller sandwiches or Hawaiian Spam Sliders also work nicely.
For an extra-special presentation, set out small bowls of toppings and let everyone customize their soup. Crumbled bacon, shredded cheddar cheese, chopped green onions, and sour cream are all delicious additions.
If you’re serving a crowd, keep the soup warm over low heat, stirring occasionally and adding a little broth if it becomes too thick.

FAQs

Definitely! Peel and cube approximately 2 pounds of fresh potatoes and simmer them in the chicken broth until fork tender. Use a potato masher or immersion blender to create a smooth consistency, then add the cooked bacon and onions and continue with the remaining ingredients.

For a thicker soup, use less chicken broth or add a little more mashed potato. For a thinner soup, gradually stir in additional chicken broth or milk until the consistency is just right. Keep in mind that the soup may thicken as it cools.

Yes. Whole milk, half-and-half, or evaporated milk can be substituted for heavy cream. The soup will be slightly less rich, but still delicious. I recommend adding a couple tablespoons of butter if you prefer a creamier flavor.

Yes. Simply omit the bacon and sauté the onions in butter or olive oil. The cheddar cheese, garlic, and onions still provide plenty of flavor. For a vegetarian variation, use vegetable broth and verify that the cheese is vegetarian friendly.

Store the soup in an airtight container in the refrigerator for 3 to 4 days, counting from when the mashed potatoes were originally cooked if you’re using leftovers. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a little broth or milk if the soup has thickened.

You can, though I generally don’t recommend it. Soups made with heavy cream, cheese, and mashed potatoes can become grainy or separate after freezing and thawing. For the best flavor and texture, enjoy the soup freshly prepared or refrigerated for a few days.

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Hearty Mashed Baked Potato Soup

Recipe byAnnette (•‿•)

This Hearty Mashed Baked Potato Soup transforms leftover mashed potatoes into a rich, creamy meal loaded with smoky bacon, cheddar cheese, onions, and sour cream. Quick, easy, and wonderfully comforting, it's a delicious way to turn leftovers into something new.

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Prep Time:5

Cook Time:20

Total Time:25

Course: Lunch, Main Course, Soups & Stews

Cuisine: American

Servings:

Calories: 881cal

Ingredients

1 pound bacon cut into ½-inch pieces
1 large white onion diced
2 pounds prepared mashed potatoes
32 ounces chicken broth
2 cups cheddar cheese shredded
1 cup heavy cream
2 cloves garlic minced
2 teaspoons onion powder
¼ cup green onions chopped, for garnish
3 tablespoons sour cream for garnish
Salt and freshly ground black pepper to taste

Instructions

In a large soup pot over medium heat, cook the chopped bacon until browned and crisp. Remove approximately 3 tablespoons of bacon and set aside on a paper towel-lined plate for garnish.
Carefully remove excess bacon grease from the pot, leaving approximately 1 tablespoon along with the remaining bacon.
Add the diced onion and cook over medium heat, stirring frequently, until tender and translucent.
Pour the chicken broth into the pot and bring to a gentle boil. Stir in the prepared mashed potatoes until well combined, then reduce the heat to low.
Stir in the minced garlic, onion powder, and heavy cream. Gradually add the shredded cheddar cheese, stirring until melted and incorporated. Season with salt and black pepper to taste.
Allow the soup to simmer gently for approximately 10 minutes, stirring occasionally, until heated through and creamy. Avoid boiling after adding the cheese and cream.
Ladle the soup into bowls and garnish with the reserved bacon, chopped green onions, and a dollop of sour cream, as desired.