Creamy Cheddar & Potato Comfort Soup
Transform your leftover mashed potatoes into a luscious, creamy cheddar soup that's perfect for a cozy lunch or snack! This recipe is a fantastic way to reduce food waste while indulging in a rich and hearty dish. Inspired by chef Robin Miller, this soup combines the comforting flavors of potatoes, cheese, and fresh vegetables, bringing a touch of warmth to your table. Whether you have random veggies lying around or crispy bacon from breakfast, this soup is versatile and delightful. It’s so simple to make, and it’s sure to become a family favorite!
6
Servings
120
Calories
13
Ingredients
Ingredients
olive oil
2 teaspoons (none)
bacon drippings
1/2 teaspoon (none)
diced onion
3/4 cup (diced)
diced celery
3/4 cup (diced)
reduced-sodium chicken broth or vegetable broth
4 cups (none)
leftover mashed potatoes
2 cups (none)
leftover corn
1/4-1/2 cup (none)
leftover cauliflower or broccoli
1/4-1/2 cup (cooked, in cheese sauce preferred)
shredded cheddar cheese
4 ounces (none)
sea salt or Kosher Salt
1/2 teaspoon (none)
white pepper
1/4 teaspoon (none)
paprika
1/2 teaspoon (none)
pre-cooked & crumbled bacon
2 slices (optional, crumbled)
Instructions
1
In a large, deep saucepan or soup pot, heat the olive oil and bacon drippings over medium-high heat.
2
Add the diced onion and celery to the pot and sauté for about 3-5 minutes, or until the vegetables are softened.
3
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Allow it to simmer for approximately 6 minutes.
4
Stir in the leftover mashed potatoes, ensuring they are fully incorporated, and bring the soup back to a simmer.
5
Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches to avoid overflow.
6
Add the leftover corn, cauliflower or broccoli, shredded cheddar cheese, sea salt, white pepper, paprika, and crumbled bacon (if using). Stir well until everything is combined and the cheese is melted.
7
Serve the soup hot, garnished with additional cheese or bacon if desired. Alternatively, let the soup cool completely and store it in an airtight container in the refrigerator for up to 7 days or freeze for 2-3 months.
Nutrition Information
5g
Fat
13g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient of this soup?
The primary ingredient is 2 cups of leftover mashed potatoes.
How many servings does this recipe provide?
This recipe provides 6 servings.
What is the calorie count per serving?
Each serving contains 120 calories.
How long can I store this soup in the refrigerator?
You can store it in an airtight container in the refrigerator for up to 7 days.
Can this soup be frozen?
Yes, it can be frozen for 2-3 months.
What type of blender should I use for this recipe?
An immersion blender is recommended, but a regular blender can be used in batches.
Is there a vegetarian option for this soup?
Yes, use vegetable broth instead of chicken broth and omit the bacon and bacon drippings.
How long should I sauté the onion and celery?
Sauté them for about 3-5 minutes or until they are softened.
How long should the broth simmer before adding potatoes?
The broth should simmer for approximately 6 minutes.
What is the fat content per serving?
The soup contains 5g of fat per serving.
What are the total carbohydrates per serving?
There are 13g of carbohydrates per serving.
How much protein is in one serving?
Each serving contains 5g of protein.
Who inspired this Creamy Cheddar & Potato Comfort Soup?
The recipe is inspired by chef Robin Miller.
What kind of cheese is used in this recipe?
The recipe calls for 4 ounces of shredded cheddar cheese.
What spices are used for seasoning?
Sea salt (or Kosher Salt), white pepper, and paprika are used for seasoning.
How much broth is required?
The recipe requires 4 cups of reduced-sodium chicken or vegetable broth.
Can I add other vegetables to the soup?
Yes, you can add leftover corn, cauliflower, or broccoli.
How should the bacon be prepared for the soup?
The bacon should be pre-cooked and crumbled.
What is the recommended amount of onion and celery?
Use 3/4 cup of diced onion and 3/4 cup of diced celery.
What type of oil is used for sautéing?
The recipe uses 2 teaspoons of olive oil.
Is this recipe suitable for a quick lunch?
Yes, it is categorized under Lunch/Snacks and described as a quick meal.
How much bacon drippings are needed?
The recipe calls for 1/2 teaspoon of bacon drippings.
What is the specific preparation for cauliflower or broccoli?
They should be cooked, and it is preferred if they were originally in a cheese sauce.
Should the soup be served hot or cold?
The soup should be served hot.
What are some suggested garnishes?
Garnish with additional cheese or crumbled bacon if desired.
What is the recipe ID?
The recipe ID is creamy-cheddar--potato-comfort-soup.
Does this recipe help with food waste?
Yes, it is designed to use leftover mashed potatoes and other vegetables.
How many ingredients are in this recipe?
There are 13 ingredients in total.
What kind of pot is best for this soup?
A large, deep saucepan or a soup pot is recommended.
What tags are associated with this recipe?
Tags include soup, leftover recipe, comfort food, cheddar cheese, and mashed potatoes.