Smashed Potato Soup

Smashed Potato Soup Recipe

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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


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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


  • 1Place 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.
  • 2Remove 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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