Mashed Potato Soup - Kraft Recipes Top
Comida Kraft
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Mashed Potato Soup

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  • In a large Dutch oven pan, mix milk, onion, salt, celery salt, pepper, Tabasco sauce and bacon. Heat to boiling over medium heat, mixing frequently so the bottom doesn't burn. Reduce heat to simmer.
  • Stir in mashed potatoes. Watch out for splattering. Add additional optional ingredients and cheese.
  • Heat through on low, stirring often to prevent burning. If soup is too thick you can add some milk, chicken broth or water. If soup is too thin, add instant mashed potatoes. Garnish with chives.

Special Equipment Needed


I use instant mashed potato flakes and add the additional milk and butter needed to prepare them when I don't have left over mashed potatoes. To do this, bring milk, butter, oinions, salt, celery salt, pepper, Tabasco sauce and bacon to a boil, stiring frequently, then stir in potato flakes. Continue the recipe with step 2. Topped with chives, this soup uses up mashed potatoes and is especially good on a chilly evening.

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