Loaded Mashed Potato Soup
Baked Potato in a Bowl
Loaded Mashed Potato Soup is a creamy, comforting dish made in about one hour. This soup makes enough for a dinner for four and some leftovers.
It has veggies, cream, and some seasonings and herbs. Top it with cheddar cheese, bacon, and green onions for a delicious, weeknight meal.
This recipe is pretty simple and self explanatory. There is a full, printable recipe card at the end of this post.
There is also a Pinterest button you can use at the top of the card to Pin this recipe to your Pinterest page to save it. If you hit the print button, the recipe comes up on one page with no ads so you can print or screenshot it.
Simple Veggies
This soup is so simple to make. You literally use two carrots, two celery stems, and half of a large onion.
I like to have chunks of potatoes in this soup so I use two russet potatoes, but you can omit the whole potatoes if you are not in the mood to peel and cut them.
Instant Goodness
Even if you skip the russet potatoes, you will still get your spuds into the soup, don’t worry.
You will add potatoes using the instant mashed potatoes called for in the recipe. The combination of the celery, onions, and carrots gives the soup an “cooked all day” flavor.
Some people are weird about instant mashed potatoes. I’m not sure why, but you’re making soup here so let’s face it: no one is going to know whether you spent hours preparing homemade mashed potatoes or used the box while they have a spoonful of warm deliciousness.
While you can pair this soup with some bread or meat, it is also filling enough as its own meal.
Loaded Mashed Potato Soup
Loaded Mashed Potato Soup is a creamy, comforting soup made in about one hour. This soup makes enough for a dinner for four and some leftovers. It has veggies, cream and some seasonings and herbs. Top it with cheddar cheese, bacon and green onions. Delicious, weeknight meal.
Ingredients
- 1 cup of finely diced onions (1/2 of a large yellow onion)
- 1 cup of finely diced carrots (approximately 2 carrots)
- 1 cup of finely diced celery (approximately 2 celery stalks)
- 2 medium sized russet potatoes, peeled and diced (optional, I like the chunks)
- 12 cups of water
- 3 heaping tablespoons of bouillon ( I used Chicken Flavored Better Than Bouillon)
- 3 cups of instant mashed potato flakes
- Black Pepper to taste
- 1/4 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of celery seed
- 1/4 teaspoon of white pepper
- 1 tablespoon of dried parsley
- *seasonings should be adjusted for personal taste
- 2 tablespoons of butter
- 1/4 cup of heavy cream *you can omit the heavy cream if you want, the soup will still be creamy with the potatoes.
- *Optional Toppings
- Green Onions
- Cooked Bacon
- Shredded Cheddar Cheese
Instructions
- Melt butter in a deep sided skillet or stock pot. I like to use my extra large skillet cause it cooks faster.
- Add your onion, carrots, potatoes and celery and sauté for about 10 to 12 minutes until veggies are a little soft and brown.
- Add your seasonings, pepper, paprika, onion and garlic powders, white pepper, parsley, and celery seed. Sauté for a minute or so.
- Add your chicken bouillon or whatever flavor of bouillon you are using. Sauté for a few minutes. Then add your 12 cups of water. Bring this up to a boil, reduce heat to a low boil, cover and simmer for 20 minutes. Stir once or twice. Taste about halfway through simmering and decide if you need to add more bouillon for your liking.
- Add the instant mashed potatoes one cup at a time, by sprinkling it all over the pan and whisking in.
- I add a cup at a time, whisk and monitor the thickness. Mine used three cups of the flakes to be the thickness I liked.
- Turn off the heat and stir in the cream.
- Serve with bacon, green onions, cheddar cheese on top and/or a sprinkle of parsley and black pepper.
If you want another delicious, filling soup idea for winter, consider my lasagna soup.