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Garlic Basil Mashed Potato Soup
Print Recipe
Take leftover mashed potatoes from Thanksgiving, Christmas, or any time of the year and turn them into a delicious Italian potato soup recipe!
Course
Main Course, Side Dish, Soup
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Servings
4
people
Calories
441
Author
Whitney Bond
Ingredients
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
Instructions
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.
Nutrition
Serving:
4
g
|
Calories:
441
kcal
|
Carbohydrates:
56
g
|
Protein:
9
g
|
Fat:
20
g
|
Saturated Fat:
7
g
|
Cholesterol:
31
mg
|
Sodium:
1110
mg
|
Potassium:
755
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
935
mg
|
Vitamin C:
52.2
mg
|
Calcium:
57
mg
|
Iron:
1
mg