Hearty Mashed Baked Potato Soup

Hearty Mashed Baked Potato Soup

Author: Annette (•‿•)

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

Keyword: Comfort Food, Creamy, Easy to Make, Quick

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.

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