Creamy Potato Cheddar Soup
This creamy soup gets it's wonderful smoothness from mashed potatoes, and it's comforting flavors from cheddar cheese and sour cream. A delicious way to use leftover mashed potatoes!
Servings 10 servings
Ingredients
- 1-1/2 lbs ground beef
- 2/3 cup white whole wheat flour
- 6 cups milk
- 2 cups chicken broth
- 5 cups peeled cooked, and mashed baking potatoes (without added milk and butter)
- 2/3 cup shredded cheddar cheese
- 3/4 cup sour cream
- 4 teaspoons salt
- 1/2 teaspoon pepper
- 1-1/2 teaspoons minced dried onion
- 2 teaspoons dried parsley flakes
- Additional cheddar cheese and sour cream for garnish optional
Instructions
- In a large saucepan, brown ground turkey until no longer pink. Set aside.
- Whisk flour, milk, and chicken broth together in a large pot. Bring to a simmer over medium-high heat, stirring constantly until slightly thickened. Stir in mashed potatoes, breaking up clumps against the edge of the pan. Stir constantly over medium heat until soup is simmering. Remove from heat and stir in cheese and sour cream until cheese is melted. Add salt, pepper, onion, parsley, and browned ground turkey, stirring until combined.
- Ladle soup into individual bowls and garnish with additional cheddar cheese and sour cream if desired.
Notes
Store soup in refrigerator up to 3 days.