The Sunday Comfort Creamy Cheesy Mashed Potato Soup

Moving Beyond Leftovers: The Ultimate Creamy Mashed Potato Soup Experience

There is a fundamental misunderstanding in many home kitchens about mashed potato soup . It is often viewed as a mere method of reviving tired leftovers a watery, diluted version of Sunday’s side dish. We are here to change that narrative.

This isn't just about thinning mash; this is a comprehensive mashed potato soup recipe designed to build profound flavor from the very first step, resulting in a rich, restaurant quality culinary experience that stands entirely on its own.

Why This Recipe Isn't Your Average 'Thinning the Mash' Job

The distinction lies in the foundational technique. While leftover mash can certainly be incorporated for volume (see our tips section), this primary method emphasizes a slow, intentional flavor build-up using sautéed aromatics and high-quality liquid.

We begin by cooking down yellow onion and fresh leeks in unsalted butter for nearly eight minutes, drawing out their savory sweetness before any potatoes or liquid touch the pot. This crucial step creates a deeply flavored base, followed by the addition of a thin roux (created with all-purpose flour) that ensures the final texture is inherently creamy and holds its body without becoming thin or weak.

The Secret to a Velvety Smooth (Not Gloopy) Texture

Achieving that velvety consistency, the hallmark of great Mashed Potato Soup , relies on two key factors: starch management and blending technique. First, we must avoid overcooking the 900g (2 lbs) of cubed potatoes; they should be fork tender, not mushy.

Overcooking releases excess starch, which, when vigorously blended, can lead to a gluey or wallpaper paste consistency. Second, the method of blending is paramount. While a standard potato masher offers a lovely rustic feel, the superior choice for a professional, silky texture is the immersion blender.

Blending directly in the pot ensures all ingredients are emulsified completely with the rich stock and fat, providing a uniform smoothness without the mess or danger of transferring hot soup to a standard countertop blender.

A British Winter Warmer: Comforting, Cheesy, and Soul Satisfying

This recipe truly shines as the perfect antidote to a cold day. While the smooth base is satisfying on its own, the addition of 120 ml (1/2 cup) of heavy cream and 60g (1/2 cup) of grated sharp cheddar cheese provides the essential richness that elevates the soup into a sophisticated comfort food, reminiscent of a luxurious French velouté.

Served piping hot, perhaps fully loaded with crispy bits of mashed potato soup with bacon or a sprinkle of fresh chives, this bowl provides deep, savory satisfaction. It’s a complete meal experience, offering the cozy familiarity of mashed potatoes in an elegantly spoonable form.

Gathering Your Comfort Crew: Essential Ingredients for the Perfect Mashed Potato Soup

The success of a simple dish like this hinges entirely on the quality and preparation of a few select ingredients. We are aiming for depth and richness, which starts with making careful choices at the market.

Choosing the Right Spud: Starchy vs. Waxy Potato Varieties

For the best result in this mashed potato soup recipe , we need potatoes that will readily break down and release their starch to thicken the soup naturally. This means opting for high starch varieties like Russet or Yukon Gold potatoes.

Waxy varieties, such as new potatoes or red potatoes, retain their shape too well and would require excessive blending, potentially making the soup gummy. We utilize 900g (2 lbs) of these starchy cubes, peeled and prepped, forming the core textural component.

Aromatics and Depth: Building the Flavor Foundation (Mirepoix and Herbs)

The real depth in this recipe comes from the gentle layering of aromatics. We start with a combination of one medium yellow onion and one medium leek, carefully rinsed to remove grit. These are sautéed in 60g (4 Tbsp) of butter until beautifully translucent, followed by three large minced garlic cloves.

The critical liquid component is 1.4 Litres (6 cups) of low-sodium chicken stock. Using quality mashed potato soup with chicken broth provides a robust umami base that water simply cannot match.

To round out the flavor profile during the simmer stage, two whole bay leaves are added, infusing a subtle, earthy note that keeps the rich soup from tasting heavy.

Specialized Kitchen Gear That Makes Blending Effortless

While the ingredients do most of the heavy lifting, the right equipment streamlines the process dramatically. The large, heavy bottomed pot or Dutch oven (around 6-8 quart capacity) is essential for sautéing the aromatics evenly and preventing scorching during the long simmer.

However, the true game changer for achieving professional results is the immersion blender. It allows you to transform the chunky mixture into a silky soup instantly, safely, and without splashing hot liquid everywhere.

If you plan on serving this soup often, or perhaps adapting the mashed potato soup recipe slow cooker approach for gatherings, this tool is indispensable.

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step-by-step Alchemy: Transforming Simple Potatoes into Luxurious Mashed Potato Soup

Following these precise stages ensures the final soup possesses the ideal body and depth of flavor.

The Crucial Sauté: Extracting Maximum Flavor from Your Aromatics

We begin by melting the butter in the Dutch oven over medium heat. Add the finely diced onion and sliced leeks, sautéing gently for six to eight minutes. It is vital not to brown them; we want them softened and deeply aromatic, not caramelized.

Next, stir in the minced garlic and cook for just one minute until fragrant. Immediately follow this with 45g (3 Tbsp) of all-purpose flour. Stirring constantly for two minutes cooks out the raw taste, forming a thin, flavor infused roux that will contribute to the creamy texture later on.

Mastering the Mash and Incorporating the Stock Base

After the roux is set, introduce the cubed potatoes, the initial measurements of kosher salt and pepper, the two bay leaves, and the full 1.4 Litres of mashed potato soup with chicken broth . Bring the mixture to a rapid boil, then immediately drop the heat to low, covering partially.

Let it simmer undisturbed for 15 to 20 minutes, checking until the potatoes yield easily when pierced with a fork. Once tender, remove and discard those bay leaves they have done their job.

If you were considering a mashed potato soup crock pot preparation, this is the stage where pre-boiled potatoes would typically be added, but starting with raw potatoes ensures they break down perfectly within the stock itself.

Final Creaminess: Gentle Blending and Tempering the Dairy Finish

This is the point where the soup transforms from a chunky stew into a luxurious puree. Using your immersion blender, blend the soup thoroughly until it is uniform and smooth. Once blended, stir in the 120 ml (1/2 cup) of heavy cream and the 60g (1/2 cup) of sharp cheddar cheese.

Continue stirring until the cheese is completely melted and the soup takes on a glossy sheen. Taste the soup aggressively at this stage; dairy often dulls seasoning, so a final generous adjustment of salt and fresh black pepper is almost always required to make the flavors truly pop.

Elevating Your Bowl: Storage, Variations, and Pro Tips for Mashed Potato Soup

Having mastered the technique, let's look at how to maximize the enjoyment of your bowl, whether through advance preparation or creative customization.

Making It Ahead: Safe Storage Duration and Reheating Best Practices

This mashed potato soup stores beautifully. It can be prepared up to four days in advance and kept refrigerated in an airtight container. Be aware that the high starch content means the soup will thicken considerably upon chilling.

When reheating, avoid boiling it vigorously; instead, warm it gently on the stovetop or utilize a mashed potato soup crock pot set to low. To restore the creamy consistency, you will likely need to whisk in an extra splash of milk or mashed potato soup with chicken broth until the desired serving texture is achieved.

While we recommend stovetop cooking for the best flavor control, the slow cooker excels at keeping the soup warm and ready for a buffet line.

Customizing Your Bowl: Vegetarian Swaps and Protein Additions

The base is highly versatile. For those seeking a heartier meal, this soup readily accepts added proteins. Stir in pre-cooked, shredded mashed potato soup with chicken during the final creamy stage, or top generously with small, diced pieces of crispy mashed potato soup with ham .

For a vegetarian version, substitute the chicken stock directly with high-quality vegetable stock and ensure the butter is plant based. You can enhance the umami of a meat free soup by stirring in a tablespoon of white miso paste alongside the heavy cream.

Understanding the Macros: Nutritional Breakdown and Calorie Count

Based on a yield of six generous servings, this comforting Mashed Potato Soup sits in the 350-400 calorie range per bowl before garnishes, providing approximately 12 grams of protein and 28 grams of carbohydrates.

It is important to remember that the richness comes from the 24 grams of total fat, largely contributed by the heavy cream and cheddar. If you load your bowl with additional elements such as extra cheese or generous portions of crispy mashed potato soup with bacon —the fat content and calorie count will increase accordingly.

Troubleshooting: Fixing Runny or Overly Thick Soup Consistency

If your soup is too thin (which often happens if low-starch potatoes were used or if insufficient flour was added), create a simple slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Whisk this gradually into the simmering soup until it thickens slightly.

Conversely, if the soup is too thick, pasty, or shows signs of the dreaded "gummy" texture, simply thin it out gently. Bring it back up to heat and stir in additional hot mashed potato soup with chicken broth or a splash of cream until it flows beautifully off the spoon.

Remember, patience is key always add liquid incrementally.

Recipe FAQs

Why did my Mashed Potato Soup turn out thick, gluey, or gloopy?

Ah, the dreaded 'wallpaper paste' texture a common issue when dealing with starches! This usually happens if the potatoes are boiled too long or, critically, if they are over blended. Excessive blending (especially in a high powered machine) releases too much starch, giving you a gluey consistency.

To nip this in the bud, use an immersion blender only until smooth, or stick to a simple masher for a rustic texture.

I’ve followed the steps, but my soup tastes a bit bland. How do I fix the flavour?

Fear not, seasoning is key! Cream tends to dull flavour, so you must always taste and season again after adding the heavy cream and cheese. Try adding a pinch more salt and pepper, or introduce a splash of acidity a squeeze of lemon juice or a dash of Worcestershire sauce works wonders to balance the richness and lift the overall flavour profile.

Can I use previously mashed potatoes, or is it better to start from scratch?

You can certainly use leftover mash it’s a brilliant way to clear the larder! However, remember that leftover mash is already enriched with butter and milk, meaning it might absorb less stock and be thicker from the off.

When using leftovers, reduce the initial quantity of fresh spuds, and add the existing mash during the final enrichment stage (Step 7), whisking slowly until the desired consistency is achieved.

Can I freeze this soup for a quick dinner later on?

Freezing potato soups can be a bit of a sticky wicket, as the potato starch and high dairy content sometimes separate upon thawing, resulting in a slightly grainy texture. For the best result, freeze the soup base before you add the heavy cream and cheese.

When reheating, thaw completely, bring to a gentle simmer, and then stir in the dairy and cheese fresh.

I need to make this vegetarian or gluten-free. What are the best substitutions?

Making this dish friendly for everyone is simple! For a vegetarian version, swap the chicken stock for a high-quality vegetable stock ensure it has deep flavour. For a dairy-free option, substitute butter with olive oil, and swap the heavy cream for full fat oat cream or coconut milk.

If avoiding gluten, omit the 3 Tbsp of flour entirely; the starch from the potatoes will naturally thicken the soup enough once blended.