While many think potatoes are as American as apple pie, no country embraces them more than Ireland. The mashed potato has long been a popular dish for Irish people, which is why most think that’s where the dish originated. However, centuries old history tells it was a Frenchman who created this beloved dish.
Mashed potatoes are an international comfort food that pairs well with all kinds of meals. Everyone in my family will dig deep into a bowl of mashed tots — yum! That’s why I make heaps of them, especially when preparing large family meals or for holiday gatherings. For Thanksgiving, I usually make my Amazing Creamy Mashed Potatoes using 10 to 15 pounds of potatoes. I make so much you’d think I was feeding all the passengers and crew of the Mayflower (that was 132 people in case you were wondering).
Leftovers are fine by me because it’s the perfect base for this soup recipe. And there are so many variations and substitutions you can try — each is as tastier as the other. I’ve used store-bought mashed potatoes for this recipe and even frozen potatoes. See tips under Helping Hand below if you want to use real potatoes.
While this soup isn’t a traditional chunky potato soup, it is one of the quickest and easiest ways to put a bowl of comfort on the table. I can never have enough of this rich, hearty baked mashed potato soup. I hope you enjoy it, too.
Food for the soul!
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Worry-Free Cooking |
- Instead of using separate pots to make this soup, I recommend using the same soup pot used to mash your potatoes in the first place. I use my Stock Pot with a Strainer Insert, removing the strainer when making soup, of course.
- If you aren’t already saving your bacon grease, I highly recommend you start. It’s an incredibly effortless way to add smoky, savory flavors to future dishes. This Grease Strainer and Container does a remarkable job. Add more to the container every time you cook and store up to five cups of your drippings indefinitely in the fridge. Now you’re cooking!
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Menu Planning |
- Serve with a small, crispy side salad to complete your meal. Nothing heavy, though, because this is a hearty and filling soup.
- You can’t go wrong with a side of bread, and either rolls, crusty French bread, or biscuits work great. Don’t forget the butter.
- Add a side of delicious Cheesy Ranch Bread Bites.
- Small sandwich bites like Hawaiian Spam Sliders complement this soup well.
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Helping Hand |
- Store bought mashed potatoes will work just as well as leftovers, such as the Bob Evans brand. No need to warm or pre-cook.
- I often use heavy cream when cooking because it’s creamier and doesn’t curdle. It’s especially good in this recipe; however, you can easily substitute it with half-and-half, whole milk, or evaporated milk. If substituting with one of these, you’ll want to add two tablespoons of butter, as well.
- For thinner soup, you can add more chicken broth or reduce the amount broth for thicker soup.
- If you have whole potatoes on hand instead, follow these steps.
- Peel and cube potatoes, then boil directly in the chicken broth.
- When potatoes are tender and easily pierced with a fork, use a wand mixer to mash the potatoes right in the pot with the broth. I use a Cuisinart Smart Stick, which has proven to be a terrific and invaluable tool in the kitchen.
- Fry your onions and bacon in separate pan, and then add to this creamy potato mixture.
- Add the remaining ingredients as directed in the original recipe.
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Grocery & Gourmet |
- If you’re in a hurry or don’t have sliced bacon handy, real bacon bits make a good substitute. These hickory smoked bits work great. Use a cup of the bits in the soup, saving the rest for garnish.
- You can choose to stored bacon grease or Stubb's Hickory Liquid Smoke for added smokey bacon taste.
