Reviewed: Oct. 24, 2009

My family absoluetly loved this soup! I have three picky little boys and they even loved it! Thanks for sharing.

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mythreeboys

Cooking Level: Intermediate

Living In: Pryor, Oklahoma, USA

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Reviewed: Oct. 14, 2009

I tend to over do the Mashed Potatos and there is ALWAYS a ton left. This was a great recipe to use up the leftovers. The recipe was easy and everyone liked it. Served it with a Ceaser Salad and some fresh french bread to dip it in.

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Hilary Ann

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

I loved this! I don't have/like celery salt so I just added a little kosher salt and then topped with shredded cheddar and fresh green onions. A GREAT way to use up leftover mashed taters! This'll be a hit after thanksgiving when we're all sick of turkey!

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 16, 2009

This was really good. I sauteed garlic, celery & onion til al dente (I like the crunch) added some water & low sodium chicken powder. Less milk because I like it pretty thick. Yum, this is a great way to use up leftover mashed taters!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

This recipe is only as good as your mashed (or loaded smashed) potatoes. If they're good, this is WONDERFUL. To those that find it bland, I recommend salt and pepper to taste. Or make better mashed potatoes. ;-) Actually - one tip for the reviewer who found it watery - that also could've been your potatoes, their moisture content varies, after all.

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shanagan

Cooking Level: Expert

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Reviewed: Feb. 4, 2009

This recipe makes an awesome use of leftover mashed potatoes. It's worth planning for leftover MPs so you have a base for a quick soup. I bet it would be extra yummy with melted cheddar on it. I have made this a few times now and suggest adding milk a bit at a time until you get consistency desired, especially if doubling.

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wat2eat

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Reviewed: Dec. 30, 2008

It is perhaps unfair for me to review this recipe because I used it as a base for a one-pot dinner meal. I sauteed 1/2 large onion, 2 stalks of celery, 1 large thinly sliced carrot, about 8 oz of sliced mushrooms, and 3 crushed cloves of garlic in butter prior to adding in milk, mashed potatoes, and the remaining ingredients. I had to adjust the seasonings a bit, as well as the amount of milk (I think I used about 2.5 cups), but the soup came out really tasty, and the celery and carrots added what I thought was a much needed crunch. I also diced up some cooked chicken and threw it in last minute to warm up, but it didn't add too much to the taste of the soup. I would have been better off making it into a sandwich.

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JCL

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

I loved the basic recipe. We added bacon, ham and corn.

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Meaghan

Cooking Level: Beginning

Living In: Benson, Vermont, USA

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Reviewed: Dec. 14, 2008

This was good. I added the leftover stuffing too. Great way to use up leftovers.

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LOOSENUP

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Reviewed: Dec. 3, 2008

This did not suit my tastes. It was very thin and bland. It would need lots of adjustments for me to make it again.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 2, 2008

This is one of the best soups I've ever made! From now on, every time I make mashed potatoes, I will have to "accidentally" make way more than is needed just to make more of this soup. I pretty much followed the recipe as it was, but I sort of eyeballed the potatoes. The mashed potatoes I used were baby-reds, jackets on, with lots of chives, and those textures with the creamy soup turned out really well. Thanks so much for the great recipe!

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GOODJUJU

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Reviewed: Dec. 1, 2008

What a great way to use up a heap of Thanksgiving leftovers! I scaled the recipe up to 6 servings and sauteed 1 small onion and 1 tablespoon of minced garlic in about 4 tablespoons of butter. I then added 1 can of chicken broth, 4+ cups of mashed potatoes (mashed with sour cream, onion and chive cream cheese, butter, salt, pepper, ect.) and enough milk to thin it out. Once it was heated through I tossed in my chopped leftover turkey and a can of corn. Seasoned with salt, pepper, chives and celery seed (didn't have any celery salt on hand). Ended up with a tasty chowder and cleared out my fridge!

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IstyMae

Cooking Level: Expert

Living In: Monroe, Washington, USA

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Reviewed: Nov. 30, 2008

This was OK. Not a lot of flavor, even though I added some garlic with the onion and served with shredded Cheddar cheese and bacon. I doubled the recipe to 6 servings but even holding back the milk to 3 cups I thought it was too thin.

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tracylynn

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Reviewed: Nov. 30, 2008

Could not be easier!! Tasted good, but a little bland for our taste. I made sure I made it exactly as written before I added anything that anyone else suggested. We certainly could eat it this way, but you can also make it into a loaded mashed potato soup quickly and easily, by adding cheese and bacon. I look forward to using my leftover mashed potatoes this way and playing with the taste too. There is nothing better than a good basic recipe that you can change to suit your family!! Especially when it is this easy to make. Thanks so much for the recipe!

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Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

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Reviewed: Nov. 25, 2008

Very good! Great way to use up leftover mashed potatoes. I used minced garlic instead of onion and added some chicken bouillon. Then, I put some shredded cheddar on top right before serving. Mmmm!

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Teri

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Evans, Georgia, USA

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Reviewed: Oct. 20, 2008

This is a really great way to use left over mashed potatoes. I thought it was a little bland as is so I did add some spices to suit our palates.

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Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 18, 2008

This was fantastic! I added a diced andouille sausage. My husband was amazed that this was made with leftovers!

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Karen

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

Ohhh, this is sooo good! I sauteed some chopped mushrooms and added a packet of brown gravy mix before adding the potatoes and milk and topped with green onions!

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TISSY

Cooking Level: Expert

Living In: Port Orchard, Washington, USA

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Reviewed: Jul. 11, 2008

THANK YOU SO MUCH! This is now, officially, my favorite recipe ever. It tasted just wonderful, my girls ate it up and they are really picky eaters. I have always thrown out mashed potatoes the next day and hated wasting the food. But now I have this recipe! I did use 2 cups of mashed potatoes instead of 1 1/2, but mine were very creamy to start.

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MrsKillion

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Reviewed: Jul. 8, 2008

I agree with the other reviewers - a great way to use up leftover mashed potatoes! I tried as written first and found it too be a little thin so I added an extra 1/2 cup mashed potatoes. I tasted it again and found it to be slightly bland...so I added a small envelope of low salt chicken bouillon. It was awesome. I garnished it with grated cheese and bacon pieces but it is super good on it's own. Don't omit the celery salt...it needs it. The soup is hearty and filling. Kid friendly too as my toddler ate it up and so did my teenagers. Thanks for the recipe! Here's a tip: Using a whisk is a must - to make your soup smooth and to make sure the milk doesn't burn on the bottom while heating it up.

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