Smashed Potato Soup

Smashed Potato Soup

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Glenda Moore


I started making this because I grew up with the mundane Potato Soup every family has tried and wanted more to it and after trying soups in restaurants I made this.
Family enjoys on cool days when they need to warm up. and want comfort food
Using Bought Potatoes gets dinner done quicker.
For vegetarian omit bacon


★★★★★ 2 votes

4 (5 cups+/-)
10 Min
10 Min


  • 1/2 c
    carrot- diced
  • 1/2 c
    celery- diced
  • 1 pkg
    refrigerated mashed potatoes 1 pound 4 ounces or use 3 cups left over mashed potatoes
  • 1 can(s)
    chicken broth (14 1/2 oz 99% fat free)
  • 1/2 c
    milk fat free
  • 1 clove
    garlic -pressed
  • 1/4 tsp
    salt ( prefer seasalt, less saltiness)
  • 1/8 tsp
    black pepper ground
  • 1/2 c
    sour cream- low fat
  • 2 Tbsp
    parsley (prefer italian flat leaf) fresh, snipped
  • ·
    ***optional ingredients:**** to top sliced green onions, & 2% shredded cheddar cheese
  • 1 Tbsp
    per bowl crispy crumbled bacon or turkey bacon

How to Make Smashed Potato Soup


  1. Place Mashed Potatoes in medium sauce pan (3-4 quart)
    gradually add Broth and Milk, whisking until mixture is smooth.
    Stir in Carrots, Celery, Garlic, Salt & Pepper. Bring Mixture to a boil and reduce heat, simmer, uncovered for 10 minutes.
  2. Remove from heat and stir in the Sour Cream and Parsley. Ladle soup into bowls, top it off with optional toppings (listed above) and bacon.

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