Leftover Mashed Potato Chowder in the Slow Cooker: “Double Thumbs Up Soup”

What can you do with leftover mashed potatoes? Make this easy peasy Leftover Mashed Potato Chowder! 

Just combine a chopped onion, a few carrots, a chopped pepper or two plus a cup or so of frozen corn. Throw everything into the slow cooker with chicken or veggie stock and bam. The most delicious soup magically comes to life. 

How to make leftover mashed potato chowder 

1. Chop an onion and 2 cups or so of fresh veggies like carrots and bell peppers (or add roasted veggies!)
2. Use a 2-1 ratio of chicken stock to mashed potatoes. (I had 4 cups of potatoes and used 8 cups of stock.)
3. Season: Depending on what you put in your potatoes and stock, you might add a teaspoon of salt and half a teaspoon of pepper. Also, you can’t miss with a bit of fresh rosemary.
4. Set on low for 4 hours, or more. 
5. Add frozen corn and stir. The hot soup will warm it up ASAP.
6. Top with cheddar cheese, bacon, freshly cut herbs or all three.

That’s it. 

One of my kids’ favorite soups is also the best way to use leftover mashed potatoes. 

Win. Win. All the winning!