Potato Soup

While this soup was originally created to make use of all leftover mashed potatoes, it is so beloved you may find yourself making mashed potatoes just to have the soup!

Servings: 4


  • 5 slices uncured nitrate free bacon, chopped
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups 2% milk
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups mashed potatoes
  • 3 tablespoons sour cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons chopped chives


  1. Heat a 5-quart saucepan over medium and cook bacon until crisp, remove slotted spoon and transfer to a plate covered with paper towel; drain.
  2. Return the saucepan to the stove. Add the butter and stir until melted. Stir in the flour and cook, stirring constantly, 1 minute. Slowly whisk in the milk and cook until slightly thickened, about 6-7 minutes. Stir in the potatoes and cheese and cook until hot and smooth, about 1-2 minutes. Remove from the heat and stir in the sour cream, salt and pepper.
  3. Divide the soup among 4 bowls and top each with bacon and chives.