Mashed Potato Soup

I recently had mashed potato soup at a local eatery and wanted to recreate it at home. I loved the restaurant’s tart cheesiness of its soup. Instead of asking for the recipe, I decided to guess it out at home. This is what I like to do for fun. Yep. Weird.

I think the only difference might be the mirepoix instead of just onions and the use of regular pepper instead of white pepper (if I had to guess… And I did). I used the mirepoix because I wanted to add some additional vegetables hidden for the kids. And I wanted a deeper depth of flavor.

When I announced my intentions of taking my mashed potatoes and making a soup with the leftovers, my husband and son were aghast. They were coveting those mashed potatoes in all their decadent leftover glory. I do make some mean mashed potatoes, if I do say so myself, and they are so incredibly easy. I do not buy into that whole ricer theory or grating. Just mix the darn things and be done with it. ; ).

Mashed potato tip: After you add your cut potatoes to your pot of cold water: Bring them to a boil and then set your timer for twenty three minutes. Not twenty two. Not twenty four. Twenty three. Timing is key. Then immediately drain them. Return them to the pot and cook them for an additional minute, while stirring, to get all of the extra water out. I feel very strongly about this. Who knew?

For this recipe I followed my mashed potato recipe, but I used 6 large baking potatoes. I doubled the butter and added 1/2 cup of sour cream, and a pinch more salt.


I set aside approximately 1 and 1/2 cups of cooked potatoes in a bowl before I made my mashed potatoes (I refrigerated them), because I knew I wanted yummy chunks of potatoes in my soup the next day.


Approximately 2 cups leftover Mashed potatoes
1 cup mirepoix (I get mine at Trader Joe’s)
1/2 tsp. dried mustard
3 cups shredded white cheddar cheese
1/2 stick butter
1/4 cup flour
5 cups chicken stock
1 1/2 cups cooked potato chunks set aside
1/8 tsp. ground pepper
1/2 tsp. salt
1/2 cup heavy whipping cream


I make a pound of bacon and serve the whole crispy slab with it

Other options

Sour cream


I add my bacon to the oven (recipe here) before any of the following steps, so it is cooking at the same time the soup is.




Melt butter on low heat. Add mirepoix. Sprinkle a little salt on this so it sweats out. Cook on medium low heat for 8 minutes until vegetables are tender and onions are clear.


Add flour. Stir continuously for two minutes.

Add chicken stock. Simmer for five minutes.


Blend with stick blender until all of the vegetables are pureed.


Add mashed potatoes

Whisk. This took me about three minutes.

Add cream.

Stir. One minute.

Add cheese

Stir. Two minutes.

Add reserved potato chunks and stir.


Heat up until hot.

Turn off stovetop.


Serve in individual bowls. Garnish with bacon, sour cream, and chives (if desired). Please be careful! This soup is so hot! I burned the roof of my mouth…badly. Patience has never been my virtue.

After my family ate their dinner, both my husband and son both declared this an excellent use of the leftover potatoes. They are all ready asking me to make it again. It was scrumptious. If I do say so myself. And I do. : )

So do my thighs.

“It tastes like yellow”: Sloppy Joe Pie

I have had this recipe in my mind for years. I used to make sloppy joe empanadas, but they were missing a little somethin’ somethin’. I decided that “somethin'” was breakfast potatoes. As it always is.

But after I made this, I had my doubts when my son turned to me while dinner was cooking in the oven and said:

“Mom. Our dinner smells soggy.” Since this is what I had feared would happen with the potatoes in the pie, my heart raced. All I could smell was raw pie crust cooking.

Thankfully my husband made me laugh when he replied, “Really? I think it smells yellow.”



2 Tbsp. Diced onions
1/2 diced red bell pepper
1/2 diced green pepper
1 tsp. worcestershire sauce
1 tsp. garlic powder
1 clove minced Garlic (or a frozen pouch or 1 teaspoon from a jar)
1 pound ground meat (I used turkey)
2 cups water
3 Tbsp. Butter
1-2 Tbsp. Olive oil (check as you are cooking your potatoes to see if they need more)
Sloppy joe mix
3 Tbsp. Ketchup
10 oz. tomato paste (1 and 1/2 small cans)
Pie crust package
8 oz. shredded cheese (2 cups) (I used shredded Mexican from Costco, but cheddar would work just as well)
1/2 package frozen country potatoes

Preheat oven to 375 degrees.





Heat butter and oil in a large skillet over medium heat. Add onions, bell peppers and garlic. Add frozen country potatoes in a single layer around the pan. Salt and pepper according to taste. I hate when recipes say that, but in this case it is true. Cook about twelve minutes, stirring occasionally so potatoes brown evenly.


Transfer potato mixture to a small dish.

Take refrigerated pie crust out of refrigerator.


Add ground meat (I used ground turkey) to the pan. Sprinkle with salt, pepper, garlic powder and worcestershire sauce. Cook and break up until brown and crumbly. Add sloppy joe packet. Add water. Stir. Add tomato paste. Stir. Add ketchup. Stir.

Cook on low heat for five minutes.


Add potatoes mixture and shredded cheese. Gently mix together.


Place one pie crust sheet into bottom of pie pan. Pierce with fork.


Fill pie pan with sloppy joe filling.


This part is optional: Lay other pie crust sheet onto a plate. Pierce center with a small cookie cutter shape.


Lay pie crust sheet so that the cut out shape is in the middle. Pinch edges together all the way around the pan. Gently pierce the top with a fork. I try to do mine evenly.

Place in preheated oven. Cook for 45-50 minutes.


Turn off oven. Let pie cool for ten minutes before cutting.

Serve it up!

And hope it tastes neither soggy or yellow. My husband and I both loved this. My son had talked himself out of it and would barely eat it. He could not get past the idea of store cut potatoes. Imagine that. I think if he would have seen me chopping up the potatoes myself it might have made a difference. But he saw the bag, and that was that. Who knew he had this aversion?

When my husband exclaimed upon his first bite, “It does taste yellow!”

My son replied, “Do you mean disgusting?”

I gasped and said, “That’s not nice!”

My son tried to recover by saying, “It’s just that yellow is my least favorite color. When dad said, ‘it tastes like yellow,’ it sounded to me like he was saying it was disgusting.”

So there you have it folks. I made yellow. Let me know if you try this! For the record: I like yellow. I like this pie. Both of them tasted great!

I shared this on Savvy Southern Style

And My Romantic Home