There are no real measurements for this recipe because it can be altered for your needs. The butter and milk that many people add to mashed potatoes just makes this more flavorful from the get-go. You can also treat the potato soup as a starting point and add other leftovers for a heartier soup. Imagine throwing in your leftover cooked corn or chunks of ham after the liquid has heated up.
- olive oil
- small wedge white onion, diced
- leftover mashed potatoes (I had about 5-6 cups)
- water (I used about 4-6 cups)
- spoonful vegetable/chicken base (or 1 bouillon cube)
- pinch dried thyme leaves
- Heat stockpot over medium heat. Add drizzle of olive oil.
- Cook onion until translucent.
- Add mashed potatoes, water, vegetable base, and thyme. Bring to a boil, then reduce heat to low.
- Whisk soup to break up any remaining mashed potato chunks.