If the term 'Comfort Food' were in the dictionary, a picture of this Mashed Potato Soup Recipewould surely be the definition! Easy to make and loaded with garlicky mashed potatoes, this will certainly be a family fave!
Wikipedia describes 'Comfort food' as food which provides a nostalgic or sentimental feeling, and is often characterized by a high carbohydrate level and easy preparation. Yep! That about sums up this soup in a nutshell! And while we're talking comfort food, myFresh Corn and Chicken Chowder is a quick and easy recipe too!
Nostalgia? Check! Mashed potatoes were a much anticipated side dish when I was growing up and bring back good memories of home cooked meals around our family table. My mom can do mashed potatoes, y'all! She always made them using fresh potatoes, lots of butter, and creamy milk too! When it comes to mashed potatoes, I've never tasted anything other than freshly made, and I plan to keep it that way! Carbs? Check! It's true, potatoes are high in carbs, but the good complex carbohydrates that come with fiber, vitamins, and minerals too. In fact, potatoes are a good source of vitamins B6 and C, as well as potassium and magnesium! Potatoes are naturally gluten free and delicious too! What's not to love?! Easy Recipe? Check! This soup is easy to make, and we love to enjoy it with a BLT Sandwich. It's a quick dinner any night of the week. If you have leftover mashed potatoes (what's that?), you can use those in place of making the mashed potatoes, which makes it even quicker and easier! Speaking of potato soup, you'll want to check out my Potato Leek and Bacon Soup. It will bring out the Irish in you!
As you can see, this garlicky mashed potato soup recipe with bacon & cheese checks all the comfort food boxes for me. It has nostalgia, carbs, and is an easy recipe to prepare, not to mention it is out-of-this-world good and warms you up from your head right down to your toes!! What's your favorite comfort food recipe?
Don't bother peeling the potatoes. The skin is good for you, so go ahead and keep it on the potatoes! Place cubed potatoes into a stock pot and add enough water to cover. Add 3 cloves garlic and 1/2 tablespoon salt to the water. Bring to a boil over mid-high heat. Reduce the heat just enough to maintain boil, but not boil over. Boil until potatoes are fork tender, about 10 minutes. This time will vary depending on the size of your potato cubes.
Drain the potatoes. Place the potatoes into a mixing bowl with 1/4 cup unsalted butter and mash the potatoes with the beater or paddle attachment of your mixer until smooth. Add salt and pepper to taste. Transfer mashed potatoes to another bowl and set aside until ready to use.
In the same pot, melt 1/4 cup unsalted butter over medium heat. Saute 1/2 cup finely chopped onion with 1/2 tablespoon freshly minced garlic for 2-3 minutes until the vegetables are softened.
Add 1/4 cup all-purpose flour to the vegetables in the pot and stir to coat. Stir in 3 cups water with 1 tablespoon chicken base and bring to a boil while stirring to dissolve the flour. Reduce the heat to mid-low and simmer for about 10 minutes, stirring occasionally. NOTE: You can substitute 3 cups chicken broth in place of the water/chicken base combo. I prefer chicken base over the broth. For me is has better flavor, and I also like how much easier it is to store and keep in the fridge.
Add the reserved mashed potatoes and 2 cups milk to the liquid in the pot. Stir to combine and give it a taste. Add more salt & pepper to your liking and cook over medium heat until thickened. This should take about 5-10 minutes. Garnish with chives, bacon, cheese, and some parsley if you like. Enjoy!
Yield: 4-6 Servings Prep Time: 10 mins.
Cook time: 30 mins. Total time: 40 mins. Tags: Mashed Potato Soup Recipe, Comfort Food, Fresh Ingredients, Easy Recipe, Mashed Potatoes, Garlic, Soup, Bacon, Cheese, Homemade Another tasty use for leftover mashed potatoes is my Chicken and Waffles Poutine recipe
Stir in ¼ to ⅓ cup mashed potato per 1 cup soup or stew.Simmer over low heat for 5 minutes, then adjust mashed potato amount to achieve the desired consistency.
Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.
In a small bowl, mix cornstarch or arrowroot with a small amount of cold water to form a slurry. Once the slurry is smooth, gradually pour it into the simmering potato soup. Stir well to ensure the slurry is evenly distributed.
Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.
Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.
Schmidt tells us that, for best results, you can keep mashed potatoes in "a freezer set to 0°F or colder" for "up to one year." At this temperature and for this length of time, frozen mashed potatoes can be thawed and reheated without losing texture or flavor (and without risking the transmission of foodborne bacteria) ...
Cream cheese is an excellent addition to soups that you want to be exceedingly thick (thicker than what a glug of heavy cream or half-and-half will get you). Just be careful to add it in the proper way with a good whirl in the blender.
A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.
Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.
Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.
Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.
This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.
The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.
Any type of waxy potato will do, according to Ramsay, because they hold together throughout the cooking process. This is especially important if you want to follow his next tip, which is to crack a few eggs right onto the hash brown patty and bake everything in the oven together.
Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!
Let Bob Evans provide the balance, in your balanced meal. Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.
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