Description
Creamy, cozy, and comforting, this Sunday Night Mashed Potato Soup is the ultimate way to wrap up your weekend. Made with leftover mashed potatoes, onions, garlic, and a touch of cream, it’s a simple yet deeply satisfying bowl of warmth.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups prepared mashed potatoes
- 1½ cups milk (whole or 2%)
- ½ cup heavy cream
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Place a large pot or Dutch oven over medium heat and let it warm up.
- Add butter and melt. Sauté the onion until soft and golden, about 5 minutes. Stir in garlic and cook for another minute.
- Sprinkle in the flour and stir continuously for 2 minutes to form a roux.
- Slowly whisk in the vegetable broth. Add mashed potatoes, stirring gently to dissolve. Pour in the milk and heavy cream.
- Bring the soup to a gentle simmer. Stir in salt, pepper, and thyme. Simmer for 10 to 15 minutes until thickened and creamy.
- Use an immersion blender for a smooth finish or leave it chunky. Adjust seasoning if needed.
- Ladle into bowls, garnish with parsley, and serve hot.
Notes
- Warm your broth and milk before adding to avoid clumping.
- Use fresh thyme for the best flavor, or substitute with dried thyme (half the amount).
- Add a swirl of cream or a sprinkle of cheese before serving for extra richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg