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Sunday Night Mashed Potato Soup

Sunday Night Mashed Potato Soup
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Cozy and creamy Sunday Night Mashed Potato Soup is a comforting dish perfect for chilly evenings. This easy-to-make recipe transforms simple mashed potatoes into a velvety, soul-soothing soup with rich flavors and a smooth texture, ideal for family dinners or warming up after a busy weekend.

Ingredients

Scale

Main Ingredients

  • 4 cups starchy potatoes (such as Russet), peeled and diced
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 to 1 1/2 cups warm milk or cream
  • Salt and pepper, to taste

Optional Ingredients

  • 1/2 cup shredded sharp cheddar or grated Parmesan cheese
  • Fresh herbs (chives or parsley), chopped for garnish

Variations & Add-ins

  • Olive oil (to replace butter for vegan version)
  • Plant-based milk (for dairy-free option)
  • Cooked bacon bits, sour cream, additional cheddar cheese (for loaded style)
  • Smoked paprika or red pepper flakes (for a spicy kick)
  • Steamed kale or spinach (for green goodness)
  • Mashed roasted cauliflower (to lighten and add sweetness)

Instructions

  1. Prepare the Potatoes: Peel and dice the potatoes into uniform chunks to ensure even cooking. Boil them in salted water for about 15 minutes or until tender.
  2. Sauté Aromatics: While potatoes cook, melt butter in a large pot over medium heat. Add finely chopped onion and minced garlic, cooking gently for around 5 minutes until soft and fragrant without browning.
  3. Combine and Simmer: Drain the cooked potatoes and add them to the pot with sautéed onions and garlic. Pour in the broth and bring everything to a gentle simmer to blend the flavors.
  4. Mash and Add Cream: Use a potato masher or immersion blender to reach your desired texture—chunky or smooth. Gradually stir in warm milk or cream until the soup achieves a creamy consistency.
  5. Season and Serve: Add salt and pepper to taste. If using, stir in shredded cheese until melted. Ladle soup into bowls and garnish with fresh chopped herbs before serving.

Notes

  • Use Russet or Yukon Gold potatoes for the smoothest texture.
  • Warm dairy before adding to prevent curdling and keep soup silky.
  • Mash potatoes gently to retain some texture, avoid overblending unless a very smooth soup is preferred.
  • Add salt in stages to avoid overseasoning.
  • Add fresh herbs just before serving to preserve their bright flavor.
  • For vegan version, substitute butter with olive oil and use plant-based milk and vegetable broth.
  • Soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
  • Reheat gently on low heat, adding broth or milk if it gets too thick.

Nutrition

Keywords: mashed potato soup, creamy potato soup, comfort food soup, easy potato soup, vegan potato soup option

Find it online: https://withnora.com/sunday-night-mashed-potato-soup/