Garlic Basil Mashed Potato Soup
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Take leftover mashed potatoes from Thanksgiving, Christmas, or any time of the year and turn them into a delicious Italian potato soup recipe!
‘Twas the week of Christmas and all through the house, there were dreams of turkey, mashed potatoes and brussels sprouts!
Ok, ok I promise not to continue, but seriously I’m so excited for Christmas in 3 days and most importantly, Christmas dinner!
A month ago, I introduced a few “Thanksgiving Leftover” recipes on the blog, like Turkey Tostadas with Pomegranate Guacamole and Turkey Spinach Quiche with Stuffing Crust.
Today I decided to add a “Christmas Leftover” recipe into the mix as I began to think about all of the turkey, mashed potatoes and stuffing that will fill the fridge next week!
The great thing about this recipe is that while it’s a great use for leftover mashed potatoes, it’s actually super easy to make anytime you’re craving a big bowl of warm, creamy potato soup!
You can even serve it in little appetizer cups for parties or events, such as New Years Eve!
I whipped this recipe up in my Wonderbag, the portable slow cooking device that continues to cook food that has been brought to a boil without any additional fuel or electricity!
It’s great for taking to parties, and definitely an excellent conversation starter!
Garlic Basil Mashed Potato Soup Ingredients
- 2 tbsp butter
- ½ cup onion (diced)
- 8 cloves garlic (minced)
- 4 cups mashed potatoes
- 3 cups vegetable broth
- 2 tbsp fresh basil (chopped)
- ¼ cup basil pesto – click link for homemade recipe
- 4 slices bacon (cooked & crumbled) – optional topping
Garlic Basil Mashed Potato Soup Instructions
Add the butter to a large pot, or dutch oven, over medium heat.
When melted, add the onion, sauté 3-4 minutes, then add the garlic and sauté for an additional minute.
Add the mashed potatoes and vegetable broth and whisk to combine.
Mix in the fresh basil, turn the heat to high and bring to a boil.
Cover with a lid, remove from the heat, and place in the Wonderbag.
Close the Wonderbag tightly and slow cook the soup for 4-6 hours.
Top with the basil pesto and bacon.
I also added a little fresh parmesan cheese, because I saw it in the fridge and it said, “I would be really delicious on that soup.” And I said “yes, you would.”
And yes, I do talk to my food… on a regular basis… lol.
I ate a big bowl of the potato soup for dinner (see big bowl ↑) yup, that happened!
Then I put some of the potato soup in these adorable little cups, with adorable little spoons, to serve as the perfect party appetizer!
They could easily be served in small plastic cups with regular spoons, but I found an excuse to purchase adorable little cups and adorable little spoons, and I jumped all over it! 😉
Garlic Basil Mashed Potato Soup
Ingredients
- 2 tbsp butter
- ½ cup onion, diced
- 8 cloves garlic, minced
- 4 cups mashed potatoes
- 3 cups vegetable broth
- 2 tbsp fresh basil, chopped
- ¼ cup basil pesto, click link for homemade recipe
- 4 slices bacon, cooked & crumbled – optional topping
Instructions
- Add the butter to a large pot, or dutch oven, over medium heat.
- When melted, add the onion, sauté 3-4 minutes, then add the garlic and sauté for an additional 2-3 minutes.
- Add the mashed potatoes and vegetable broth and whisk to combine.
- Mix in the fresh basil, turn the heat to high and bring to a boil.
- Cover with a lid, remove from the heat, and place in the Wonderbag.
- Close the Wonderbag tightly and slow cook the soup for 4-6 hours.
- Top with the basil pesto and bacon.
Nutrition Facts
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One Comment on “Garlic Basil Mashed Potato Soup”
Hi Whitney! This looks so incredibly delicious, I can’t wait to try your leftovers recipe! Such a cute idea. Wishing you a very happy New Year!