Mashed Potato Soup

Mashed Potato Soup
Staff Writer
Mashed Potato Soup
Kendra Peterson

Mashed Potato Soup

A classic side dish gets turned into a meal on the go. Potatoes and cauliflower are simmered until tender in chicken stock, then puréed until smooth and silky. Finished with butter, bacon, and grated Cheddar, it’s the ultimate comfort food indulgence.

4
Servings
566
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 head cauliflower, stemmed and broken into large pieces
  • 4 medium-sized yellow potatoes, quartered
  • 4 Cups chicken stock
  • Salt and pepper, to taste
  • 2 Tablespoons unsalted butter
  • 1/4 Cup snipped chives
  • 4 pieces crispy cooked bacon, crumbled*
  • 1/2 Cup grated Cheddar

Directions

Place the cauliflower and potatoes in a medium-sized pot and cover with the chicken stock. Bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, about 20 minutes.  

Working in batches, add the vegetables to a blender with some of the cooking liquid. Blend until silky smooth and nice and thick, about 1-2 minutes. Season with salt and pepper, to taste.

Drain any extra cooking liquid out of pot. Add the puréed cauliflower-potato mixture back into the pot and swirl in the butter. Ladle into bowls and top with the chives, bacon, and Cheddar.

Nutritional Facts

Total Fat
12g
17%
Sugar
11g
12%
Saturated Fat
3g
13%
Cholesterol
12mg
4%
Carbohydrate, by difference
95g
73%
Protein
21g
46%
Vitamin A, RAE
427µg
61%
Vitamin C, total ascorbic acid
83mg
100%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
156mg
16%
Choline, total
4mg
1%
Fiber, total dietary
7g
28%
Folate, total
50µg
13%
Iron, Fe
4mg
22%
Magnesium, Mg
93mg
29%
Niacin
3mg
21%
Phosphorus, P
114mg
16%
Selenium, Se
7µg
13%
Sodium, Na
2225mg
100%
Water
105g
4%
Zinc, Zn
1mg
13%

Potato Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Potato Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.