Take leftover mashed potatoes from Thanksgiving, Christmas, or any time of the year and turn them into a delicious Italian potato soup recipe!
‘Twas the week of Christmas and all through the house, there were dreams of turkey, mashed potatoes and brussels sprouts!
Ok, ok I promise not to continue, but seriously I’m so excited for Christmas in 3 days and most importantly, Christmas dinner!
A month ago, I introduced a few “Thanksgiving Leftover” recipes and today I decided to add a “Christmas Leftover” recipe into the mix, as I began to think about all of the turkey, ham, mashed potatoes and stuffing that will fill the fridge next week!
The great thing about this recipe is that while it’s a great use for leftover mashed potatoes, it’s actually super easy to make anytime you’re craving a big bowl of warm, creamy potato soup!
You can even serve it in little appetizer cups for parties or events, such as New Years Eve!
I whipped this recipe up in my Wonderbag, the portable slow cooking device that continues to cook food that has been brought to a boil without any additional fuel or electricity!
It’s great for taking to parties, and definitely an excellent conversation starter!
Mine has been with me to numerous parties, on several news appearances and even on a picnic!
Order one today, and one will be donated to a family in Africa, because after all, sharing is caring 🙂
- 2 tbsp butter
- ½ cup onion (diced)
- 8 cloves garlic (minced)
- 4 cups mashed potatoes
- 3 cups vegetable broth
- 2 tbsp fresh basil (chopped)
- ¼ cup basil pesto – click link for homemade recipe
- 4 slices bacon (cooked & crumbled) – optional topping
Add the butter to a large pot, or dutch oven, over medium heat.
When melted, add the onion, sauté 3-4 minutes, then add the garlic and sauté for an additional 2-3 minutes.
Add the mashed potatoes and vegetable broth and whisk to combine.
Mix in the fresh basil, turn the heat to high and bring to a boil.
Cover with a lid, remove from the heat, and place in the Wonderbag.
Close the Wonderbag tightly and slow cook the soup for 4-6 hours.
Top with the basil pesto and bacon.
I also added a little fresh parmesan cheese, because I saw it in the fridge and it said, “I would be really delicious on that soup.” And I said “yes, you would.”
And yes, I do talk to my food… on a regular basis… lol.
I ate a big bowl of the potato soup for dinner (see big bowl ↑) yup, that happened!
What can I say, it was rainy & cold in San Diego, perfect soup weather 😉
Then I put some of the potato soup in these adorable little cups, with adorable little spoons, to serve as the perfect party appetizer!
They could easily be served in small plastic cups with regular spoons, but I found an excuse to purchase adorable little cups and adorable little spoons, and I jumped all over it 😉
Today’s post was sponsored by Wonderbag. Thanks for supporting all of the great WhitneyBond.com partners like Wonderbag!
♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian.
♦ Gluten Free Option: This recipe is gluten free (always make sure the vegetable broth used is gluten-free).