This spicy potato soup recipe was sponsored by Tobasco and Social Fabric. All thoughts, opinions, and the recipe are my own.
We are in the THICK of holiday season. Which means parties, dinners, parties, dinner, and then some more parties. This also means food, food, food, food, FOOD. (And then more food.) After Thanksgiving Day, where we had two full meals, we ended up with a whole fridge full of food that we were totally sick of. What do you do with all those delicious party food leftovers when it’s not so appealing the day after? You REPURPOSE.
Here is a Spicy Potato Soup Recipe I created by pairing Tabasco Green Jalapeño sauce with our mashed potatoes. Plus stay tuned for more leftover party food tips!
Want a step-by-step guide? (Even though this soup is a total no-brainer!) Here you go! How to make Spicy Potato Soup from leftover mashed potatoes!
Step 1: Prep! Chop your jalapenos, green onions, cilantro, and dice your cheese.
Use a knife in the center of the jalapeno to core and de-seed. If you like things spicier, reserve and use the seeds.
Step 2: Melt the butter and stir in the flour, making a roux. DON’T BURN IT. (Not that I did that. Twice.)
Step 3: Add in the cream cheese and stir until melted.
Step 4: Add in the potatoes, the jalapeños, the bacon, and the Tabasco.
Step 5: Heat until warm and then serve with cheese, cilantro, bacon, jalapeño, and more Tabasco on top.
Because I’m in Texas, spicy is a given. The thing about Tabasco Green Jalapeño sauce is that it doesn’t have the kick you might fear. Instead, it has a mild to medium heat with the tangy & surprising hint of sweetness that comes from fresh jalapeños. Topped with cheddar cheese, cilantro, green onion and BACON, this soup is addictive. Surprising, yet it will feel like home because of the creamy mashed potato base.
- 3 Tbs butter
- 3 Tbs Flour
- 3 oz cream cheese (I use Neufchatel)
- 1 cup milk, plus more to get to texture
- 3 cups leftover mashed potatoes
- 6 Tbs Tabasco Jalapeno Sauce, plus more to taste
- 1/2 package bacon, cooked, drained, and chopped
- 2 jalapenos, diced and de-seeded
- a few shakes of creole seasoning, or salt and pepper to taste
- sharp cheddar cheese, green onion, & cilantro for topping
- In a large soup pot, melt butter over medium heat. Add the flour and slurry until combined. You may need to turn the heat down so it doesn't burn. (NOT THAT I BURNED IT.) Add the cream cheese and stir until it begins to melt and combine with the butter/flour mixture.
- Pour in your milk and stir until all the ingredients begin to combine and the cream cheese is melted and incorporated. It doesn't need to be perfectly smooth, but once the mixture feels combined and not too clumpy, add in your mashed potatoes and stir. Add in the Tabasco, half of the bacon and half the diced jalapeno, reserving the rest for topping. Turn the heat down to low or a low medium.
- Keep on the stove until heated through. You may want to add more milk as it will thicken through time because of the butter/flour mixture. I added maybe 1/2 cup more after letting it warm for 20 or so minutes.
- Serve when heated through, topped with cheese, green onion, and bacon. Drizzle with more Tabasco and jalapeno if you like the kick!
- Though this recipe might sound like it's ridiculously spicy, it's totally up to you HOW spicy. The Tabasco Green Jalapeno is milder than the original and has a hearty flavor that won't burn your taste buds off.
- If you want MORE kick, don't fully de-seed the jalapenos.
Print this Spicy Potato Soup Recipe so that you will have it handy after the next dinner or party for your leftover mashed potatoes. You’ll be so glad you did! Here are a few posts with leftover party food tips!
Leftover Holiday Food Recipes
10 Recipes for Thanksgiving Leftovers from Just a Taste
30+ Leftover Ham Recipes from Tip Nut
22 Leftover Turkey Recipes from Rock Recipes
My tips for using leftovers? Transform them as much as possible. This potato soup recipe retains the lovely homey-ness of mashed potatoes and the classic potato soup, but with a fresh new flavor palate. Cross into new cultures and use fresh spices. But don’t overwhelm! Your original recipes already had seasonings and salt, so make sure you don’t overdo it when you refresh them! Also remember that you don’t want to wait too long. We generally throw things out after 7 days, but some foods you might want to toss earlier.
Forget Season’s Greetings and have some #SeasonedGreetings with Tabasco!
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