Leftover Mashed Potato Cheesy Soup

Leftover Mashed Potato Cheesy Soup

Serves: 4 people
Cooking Time: 10 minutes
Leftover Mashed Potato Cheesy Soup


  • 4 cups leftover mashed potatoes
  • 1 cup vegetable stock or water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh black pepper
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons plain nonfat Greek yogurt
  • 1-1/2 cups grated mild Cheddar cheese + extra for garnish


Print This Recipe
  1. In a small Dutch oven or heavy soup pot, add the mashed potatoes, stock, salt and pepper (and optional cayenne). Cook over low heat until the potatoes and stock have come together
  2. To make soup super-smooth, remove the pot from heat, and use an immersion blender at this point to purée the soup.
  3. Add the yogurt and 1-1/2 cups grated cheese. Gently stir until the cheese melts, and the soup turns a pale orange. Taste, and add more salt and pepper if needed.
  4. Ladle into individual serving bowls, and top with a sprinkling of black pepper and a bit more cheese. Serve hot.