With Thanksgiving coming up, it’s time to start thinking of ways to use up all those leftovers. We always have a lot of meat leftover, but somehow it seems like our mashed potatoes have a mind of their own and reproduce like a ton of bunnies. Seriously- how is it we always end up with a metric ton of spuds? There’s only so many times you can eat the same thing- so this Easy Slow Cooker Leftover Mashed Potato Soup recipe is one of my favorite ways to make a new meal out of leftover mashed potatoes.
This recipe is so great because there is virtually no prep. I just toss everything in the slow cooker and then use an immersion blender to smooth the soup out when it is ready to serve. Who wants to slave away in the kitchen after all the work of Thanksgiving? Not me! This is a super easy soup that will keep you out of the kitchen, but give you something hearty and warm to share with your family.
If you try this recipe and like it- and want to try a variation- try cream of mushroom soup instead of chicken. You would also sub out some broth and add more mashed potatoes if you’d like a soup that isnt as thick. Or add in some carrots and celery and then blend the soup before serving to sneak in some veggies!
For the easiest Mashed Potatoes ever- check out my Slow Cooker Mashed Potatoes!
This soup is even tastier topped with chives, cilantro or TONS of crumbled bacon. You can never have too much bacon with potato soup, can you?
- ½ pound leftover mashed potatoes
- 1 cup milk
- 1 can condensed cream of chicken soup + 3 cans water
- In a slow cooker, add mashed potatoes, milk and condensed chicken soup + water.
- Stir well and cook on high for 2 hours.
- Before serving, use an immersion blender to make more smooth. You can also pour soup into a blender if needed.
- Serve with bacon, chives and any other favorite potato soup topping! This recipe also freezes well.