Simple and Delicious Vegetarian Meal Day 2: Mashed Potato Soup

A lot of my mom friends tell me they can hardly get there kids to eat anything but mashed potatoes and chicken nuggets.  Not the most varied of dinners, but it got me thinking one cold winter day when I was struggling to come up with a satisfying meal that everyone in our big family could agree on.  Enter, my mashed potato soup.

My kiddos also ride the mashed potato lover band wagon.  But it’s only a part of a meal served as a side so you’re still stuck in terms of coming up with a full dinner, even with this creamy, starchy side dish star.

So I make a potato soup that is so soft and creamy your kids will think they’re eating mashed potatoes but you’ll know it’s a healthier version of the classic side dish we all ate growing up.  And as a soup it makes a complete meal.  Top it with whatever you like-I actually love to serve it in a slow cooker with all kinds of different toppings available so everyone can mix and match to their heart’s mashed potato soup content: Shredded cheese, fried onions, a big dollop of sour cream or Greek yogurt, chives, green onions-you name it!


It’s soup so it takes a minute to chop everything up, blend and simmer so if you’re short on time, go the slow cooker route-just make the recipe as written up until the blender.  Keep it on low for the day and right before you serve, crush up those fork-tender potatoes using a potato masher or the back of a large wooden spoon until the soup is thick and add the milk for the creamy.  Then dinner is served.  And with my Firecrackers served on top, the grown-ups can feel like a kid again but with a little extra spice.

This is the perfect rustic soup to serve to the whole family after a cold day of playing outside.  Sometimes we serve it with oooey-gooey grilled cheese sandwiches too.

Day Two: Mashed Potato Soup (serves 6-8)

Shopping List: 

  • Large Russet (about 5) or Golden Potatoes (about 15) (Note: I always buy the bulk bag of baking potatoes with tons leftover so those are great to use up in this recipe! Also, peel them if your kids are bothered by the skins, but I keep them on and it adds tons of texture and nice color to the soup-Also, do you really have time to peel potatoes?)
  • 1 large Yellow Onion
  • Hidden Valley Ranch Seasoning (powder form)
  • Spicy Brown Mustard
  • Red Pepper Flakes
  • Worcestershire sauce
  • Milk (use whatever you have on hand, be it heavy cream, 2% or soy, like me!)
  • Vegetable Broth
  • Extra Virgin Olive Oil


  1.  In a large Dutch oven, heat 2 tablespoons of Extra Virgin Olive Oil over medium heat;
  2. Add 1 rough chopped onion and saute for a minute or two;
  3. Rough chop the potatoes (whether using Russet or Golden) and add to the onions, cooking over medium heat for 10-15 minutes, stirring occasionally;
  4. Add 1 tablespoon salt, 1/2 tablespoon pepper (or more to taste), 1 tablespoon Ranch dressing powder, 1 teaspoon red pepper flakes (more or less depending on how spicy you live your life) and stir;
  5. Now add 4 cups vegetable stock and raise the heat to medium-high until the soup comes to a boil (the broth should just cover the potatoes-if it doesn’t, add a cup of filtered water, one cup at a time, until potatoes are just covered);
  6. Simmer for 15-20 minutes until your potatoes are fork tender;
  7. Transfer 2/3 of soup mixture to a blender and pulse until it resembles mashed potatoes;
  8. Return blended portion to the pot and stir to combine;
  9. Off the heat, add 1 tablespoon Worcestershire sauce, 1 tablespoon spicy brown mustard, and 2 cups milk;
  10. Stir to combine and check for salt and pepper-it’s a lot of potatoes so you may need to add more salt depending on what type of vegetable broth you used;
  11. Serve hot with an assortment of toppings, like sour cream (I always use a healthy dollop of plain Greek yogurt instead because once it’s incorporated you really can’t tell the difference), shredded cheese, fried crispy onions, chives, the list goes on.  You could also add shredded carrot or broccoli florets to this-by the time you blend the bigger pieces nobody will realize there’s veggies in it too!

If you make my mashed potato soup, show me how it turned out on Insta @howtosuburb.  And don’t forget to check back tomorrow for my Day 3 Vegetarian Dinner Recipe!

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