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Smashed Potato Soup

This is comfort food at its best!  Refrigerated mashed potatoes help to get a satisfying dinner on the table in no time.

Smashed Potato Soup

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By: The Pampered Chef
Prep Time
10 mins
Cook Time
10 mins


  • 1/2 cup coarsely chopped carrot
  • 1/2 cup coarsely chopped celery
  • 1 package (1 pound, 4 ounces) refrigerated mashed potatoes
  • 1 can (14 1/2 ounces) 99% fat-free chicken broth
  • 1/2 cup fat-free milk
  • 1 garlic clove, pressed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup reduced-fat sour cream (I prefer Greek yogurt)
  • 2 tablespoons snipped fresh parsley
  • Optional toppings: sliced green onions, reduced-fat shredded cheddar cheese and crisply cooked, crumbled turkey bacon



  1. Coarsely chop carrot and celery. Place mashed potatoes in (3-qt.) Saucepan. Gradually add broth and milk, whisking until mixture is smooth. Stir in carrot, celery, garlic, salt and black pepper. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes.

  2. Remove from heat; stir in sour cream and parsley. Ladle soup into bowls; top with desired toppings.

Recipe Notes

5 cups
4  servings of 1 1/4 cups

Nutrients per serving:
Calories 180 (29% from fat), Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 6 g, Sodium 850 mg, Fiber 3 g

Cook’s Tips:

Refrigerated mashed potatoes can be found in the refrigerated dairy case in most supermarkets. You can also substitute 3 cups leftover mashed potatoes for the refrigerated mashed potatoes.

Mashed potatoes made with instant mashed potatoes can be substituted for refrigerated mashed potatoes. Prepare 6 servings (about 3 cups) according to package directions for reduced-fat mashed potatoes.

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