Soups

Mashed Potato Soup

Byhamza November 15, 2025

Alright, Let’s Talk Mashed Potato Soup (and Life)

There’s just something about the smell of mashed potato soup bubbling away that makes me feel like it’s Sunday—maybe it’s the steam on the windows or the quiet satisfaction of knowing dinner basically makes itself (well, if you count stirring as work). The first time I made this, it was after a disastrous attempt at potato gratin; I ended up with lumps everywhere and just thought, ‘Eh, blitz it into soup, no one’ll know.’ Turns out, my family decided it was a ‘new favorite’ and honestly, I ran with it. Now whenever the weather turns a bit nippy here in Yorkshire, I get requests for mashed potato soup—even from the picky eaters. Anyway, enough of my nattering—let’s get cozy.

Why You’ll Love This Soup

I make this when I want dinner sorted but don’t have the brain cells left to follow a fancy recipe (or, when the fridge looks like it’s been raided by raccoons). My nephew once called it ‘hug in a mug’—which is sweet, though he dumped so much hot sauce in his, I got heartburn just watching. Also, if you’ve got leftover mashed potatoes—hallelujah! You’re halfway there. And sure, I get impatient while peeling potatoes, but honestly, worth it. (I hate peeling potatoes; am I alone in this?)

Here’s What I Use (And Some Swaps)

About 1kg potatoes (Yukon Golds are my fave, but Maris Piper works, or just whatever’s left in that old bag from last week)
Half an onion, chopped (reds are sweeter, but yellow’s fine—I won’t tell Granny)
3 cloves garlic (I sometimes add an extra one when I’m feeling rebellious)
1L chicken stock (or veggie, or honestly a spoonful of bouillon in hot water; no one’s judging here)
1 cup milk (full-fat is lush, but semi-skimmed works; oat milk if you’re dairy-avoiding)
50g butter (my grandmother swore by Kerrygold, but supermarket brands are grand)
Salt and pepper, to taste
Optional: a handful of grated cheddar, splash of cream, or even a dollop of sour cream—whatever’s knocking about

How I Throw This Together

Peel and roughly chop your potatoes. (Or don’t peel them—I mean, sometimes I skip this if they’re thin-skinned. No one’s checking at home.)
Sweat the onion and garlic in the butter in a big ol’ pot over medium heat. About five minutes till soft, not brown. Do other pots smell like this or just mine? Mmm.
Toss in the potatoes, stir about, then pour in the stock. Bring to a bubble, then drop the heat and simmer 20ish minutes. Sometimes I wander off and forget it, but if you poke the potatoes with a knife and they fall apart, you’re good.
Now, mash those potatoes right in the pot. Use a potato masher if you’ve got one, but I’ve legit used a clean mug before. (Don’t use a whisk—tried that, it’s a mess.)
Pour in the milk bit by bit, stirring as you go. This is where I usually sneak a taste, just to check seasoning (definitely not just being greedy).
If you want it extra smooth, a stick blender sorts it, but lumpy is classic. Actually, I find this soup more ‘hearty’ when it’s not velvety. Stir in cheese or cream now, if that’s your thing.
Final taste, sprinkle in salt and cracked pepper, then serve up hot. Splurge on extra cheese if no one’s watching; I always do!

Notes from My Kitchen Chaos

If your soup gets too thick—just add more stock or water, no drama. Thin soup is better than gluey soup, in my opinion.
Leftover mash makes this even faster (reheating tip: go slow so it doesn’t go all weird and gluey—it happens… trust me).
The garlic amount is personal; sometimes, when I’m fending off a cold, I just double it.

Recipes I’ve Tried (Some Work, Some…Not So Much)

Add some bacon bits or crispy pancetta on top—posh, but kids love it. One time I tried smoked tofu; yeah, not for me.
Stir in cooked peas or corn near the end for pops of sweetness. Truth be told, cold peas straight from the freezer are oddly nice here too. Who knew?
I read online to add chopped pickles once (I regret this suggestion, don’t do it, but hey, live and learn.)

Equipment I Lean On (Usually)

Big pot or Dutch oven (my battered old Asda pot does fine, don’t get sucked into fancy brands)
Potato masher (but see above about the mug—desperate times)
Ladle, unless you want to pour soup all over the stove (which I have…)

If you don’t have a hand blender, just embrace the lumps—I sometimes prefer it that way. Or, for a real treat, borrow one from your neighbour and promise them soup in return.

How I (Try to) Store It

Into the fridge with a tight lid (Tupperware, random takeaway tubs, you name it). Should last 3 days, though honestly, in my house it never lasts more than a day! It also weirdly tastes nicer on day two… unless someone’s nipped in and nabbed the lot before breakfast. Happens more than I’d like to admit.

How We Serve It Up at Home

We go for thick slices of toast or buttery crumpets on the side; my mum sometimes floats a pat of extra butter on top. Good with chopped chives, or if I’m feeling reckless, Worcestershire sauce. I also love a splash of HP Sauce—it’s probably not traditional, but what’s tradition anyway?

My Most Important Pro Tips (Learned the Hard Way)

Don’t microwave cold potato soup—it gets weird and separates. Heat slow on the hob; it’s worth the faff.
I once rushed mashing the potatoes—ended up with odd lumps, almost like slimy marbles. Now I take a minute.
Actually, let it rest 10 minutes before eating. Seems to settle the flavors better, like stew. Don’t ask me why.

FAQ—Because Apparently This Soup Is Now Famous

Can I make this vegan?
Sure! Swap the butter for olive oil and use your fave plant milk and veggie stock. I sometimes do this for a mate who’s dairy free, and honestly it’s lush.
How do you avoid gluey soup?
Don’t overwork the potatoes (unless you’re aiming for wallpaper paste, in which case, go for it). Mash by hand, easy does it. Here’s a helpful guide I found: Serious Eats on mashed potatoes.
Can I freeze it?
Maybe, but texture changes; sometimes it gets grainy. I tend to just make what I’ll use in two days—it disappears anyway.
Why does mine taste bland?
Add a bit more salt, or a splash of something tangy like vinegar. On second thought, try pepper first—sometimes that’s all it needs.
Got a good bread recipe to go with it?
I’m always a fan of this no-knead bread to mop everything up.

Anyway, if you give this a go, let me know how your kitchen chaos compares with mine. I swear, half the fun is in the little hiccups along the way! Enjoy your mashed potato soup—and if you’re still hungry, well, there’s always toast.

hamza