Instant mashed potato soup recipe made with 2 cups instant potatoes, 4 cups milk, 2 cups broth, 2 tbsp butter, and shredded cheese for rich, creamy comfort.
Ingredients You’ll Need
| Ingredient | Quantity | Tips |
|---|---|---|
| Instant mashed potato flakes | 1 cup | Gradually add to avoid lumps |
| Chicken or vegetable broth | 4 cups | Use low-sodium for better control of salt |
| Milk or cream | 1–2 cups | Adjust for desired creaminess |
| Butter | 2 tbsp | Adds richness to the soup base |
| Onion, finely chopped | ½ cup | Optional, sauté for added flavor |
| Garlic, minced | 1 clove | Optional, enhances aroma |
| Salt | ½ tsp | Adjust to taste |
| Black pepper | ¼ tsp | Freshly ground preferred |
| Chives or parsley | 1–2 tbsp | Optional garnish for freshness |
| Bacon or shredded cheese | As desired | Optional, for loaded potato soup variations |
Step-by-Step Instructions
Sauté Aromatics
Melt butter in a medium pot over medium heat. Add chopped onions and garlic, sauté until fragrant. This forms a flavorful base for your soup.
Add Broth
Pour in chicken or vegetable broth. Bring to a gentle simmer.
Stir in Milk or Cream
Add milk or cream gradually, stirring constantly to combine.
Mix in Instant Mashed Potatoes
Slowly whisk in potato flakes to prevent lumps. The soup will start to thicken immediately.
Simmer for Texture
Let the soup simmer 3–5 minutes. Adjust thickness by adding more broth or potato flakes.
Season
Add salt, pepper, and optional herbs. Taste and adjust seasoning.
Serve & Garnish
Ladle into bowls and top with chives, cheese, or bacon for a creamy, hearty potato soup ready to enjoy.
Variations of Instant Mashed Potato Soup Recipe
Protein Variations:
- Add shredded chicken for a heartier meal.
- Include cooked bacon or ham for a savory, loaded potato soup.
Vegetable Additions:
- Stir in peas, carrots, or leeks for color and nutrition.
- Spinach or kale can be added at the end for a fresh, healthy twist.
Dairy & Cream Options:
- Substitute milk with plant-based alternatives for a dairy-free version.
- Use heavy cream or half-and-half for an extra creamy texture.
Flavor Enhancements:
- Sprinkle shredded cheese, chives, or parsley as a garnish.
- Experiment with herbs like thyme or rosemary for added depth.
Serving of Instant Mashed Potato Soup Recipe
| Aspect | Recommendation |
|---|---|
| Serving Pairings | Serve with crusty bread, garlic rolls, or a fresh green salad for a complete meal. |
| Toppings | Add shredded cheese, crispy bacon, chives, or a dollop of cream to enhance flavor. |
| Portion Ideas | Ideal for family dinners, weeknight comfort meals, or small gatherings. |
| Storage | Store leftover soup in an airtight container in the refrigerator for up to 3 days. |
| Reheating | Reheat gently on the stove over low heat, adding a splash of broth or milk to restore creaminess. |
| Freezing | Not recommended due to texture changes from potato flakes; best enjoyed fresh. |
Storage and Reheating Tips
- Refrigeration: Cool soup completely and transfer to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating on Stove: Warm over low to medium heat, stirring occasionally. Add a splash of broth or milk to restore creamy texture.
- Microwave Reheating: Pour into a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each interval.
- Portion Control: Reheat only the amount you plan to serve to maintain freshness.
- Avoid Freezing: Instant mashed potato soup may change texture when frozen; best enjoyed fresh.
- Enhancing Flavor: After reheating, taste and adjust seasoning if needed for consistent, hearty flavor.
Nutrition of Instant Mashed Potato Soup Recipe
| Nutrient | Amount |
|---|---|
| Calories | 180–220 kcal |
| Protein | 5–7 g |
| Carbohydrates | 25–30 g |
| Fiber | 2–3 g |
| Sugars | 2 g |
| Fat | 7–10 g |
| Saturated Fat | 4–6 g |
| Cholesterol | 20–30 mg |
| Sodium | 550–650 mg |
| Vitamins & Minerals | Vitamin A, Vitamin C, Calcium, Iron |
Notes:
- Nutritional values vary based on milk/cream type, broth, and added toppings.
- Use low-sodium broth and plant-based milk for a lighter, healthier option.
- This instant mashed potato soup provides a creamy, hearty, and satisfying meal with balanced macros suitable for weeknight dinners or family comfort food.
FAQs of Instant Mashed Potato Soup Recipe
Q1: Can I make this soup vegan?
A: Yes, use vegetable broth and plant-based milk or cream, and skip bacon or cheese.
Q2: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or microwave with a splash of milk or broth.
Q3: Can I use leftover mashed potatoes?
A: Absolutely! Reduce broth slightly and whisk in mashed potatoes gradually for creamy consistency.
Q4: How can I thicken the soup?
A: Add extra instant mashed potato flakes slowly while simmering.
Q5: Can I freeze this soup?
A: Not recommended; texture may change. Best enjoyed fresh.
