I love this recipe because it takes something familiar—mashed potatoes—and turns it into a comforting, elegant soup. The buttery, creamy base has just the right balance of richness and lightness, while the savory granola brings in an unexpected crunch and a hint of rosemary that makes every bite exciting. It’s quick to make, ready in just 20 minutes, and feels like something you’d order at a café but made right at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons butter 1/2 small onion, chopped 1 tablespoon flour 1 (14.5-ounce) can chicken broth ½ cup milk 1 (20-ounce) package HORMEL® Homestyle Mashed Potatoes Salt and pepper, to taste 1 cup Savory Rosemary Sea Salt Cashew Granola
Directions
Step 1 I start by melting the butter in a medium saucepan over medium heat. I add the chopped onion and cook for about 2–3 minutes until softened and fragrant, stirring occasionally to prevent browning.
Step 2 I stir in the flour and cook for about 30 seconds to make a light roux, which helps thicken the soup. Then, I gradually whisk in the chicken broth and milk, stirring continuously until smooth. I bring the mixture to a gentle boil, whisking until it starts to thicken slightly.
Step 3 I lower the heat to medium and add the mashed potatoes, breaking them up with a spoon as they heat through. I simmer the soup for about 5 minutes, stirring often, until everything is hot and creamy. I season with salt and pepper to taste.
Step 4 To serve, I ladle the soup into bowls and top each one generously with savory granola. I love how the granola adds a nutty crunch and a subtle hint of rosemary that perfectly complements the creamy soup.
Servings and Timing
This recipe serves about 4 people. It takes only 5 minutes to prepare and 15 minutes to cook, making it a quick 20-minute meal that’s perfect for busy weeknights or cozy weekends.
Variations
Sometimes I add a handful of shredded cheese or a dollop of sour cream for a richer, tangier flavor. If I want to make it vegetarian, I use vegetable broth instead of chicken broth. I also like to experiment with different granola toppings—herb and nut blends, or even spiced seeds, all work beautifully.
Storage/Reheating
I store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently over medium heat, adding a splash of milk or broth if it has thickened too much. I always add the granola topping just before serving so it stays crunchy.
FAQs
Can I make this soup ahead of time?
Yes, I make it a few hours ahead and reheat gently before serving. Just add the granola topping at the last minute.
Can I use homemade mashed potatoes?
Absolutely. Any smooth, buttery mashed potatoes work beautifully in this recipe.
What can I use instead of chicken broth?
Vegetable broth is a great substitute for a vegetarian version.
How do I make the soup thicker?
I cook it a bit longer to reduce the liquid or add a little extra mashed potato.
Can I add vegetables?
Yes, I sometimes add peas, corn, or spinach for color and extra nutrition.
What if I don’t have savory granola?
I use crushed roasted nuts, croutons, or crispy fried onions instead—they add great crunch.
Can I freeze this soup?
It’s best enjoyed fresh, but I can freeze it for up to 1 month. I thaw it overnight in the fridge before reheating.
How do I make it dairy-free?
I use olive oil instead of butter and plant-based milk instead of dairy.
Can I make it spicier?
Yes, I add a pinch of chili flakes or smoked paprika for a little heat.
How can I serve it for guests?
I serve it in small bowls or mugs, topped with a swirl of cream and a sprinkle of granola for an elegant presentation.
Conclusion
This mashed potato soup with savory granola is my idea of modern comfort food—creamy, flavorful, and full of texture. I love how the warm, buttery soup pairs perfectly with the crunchy, herb-infused granola topping. It’s easy to make, impressive to serve, and a beautiful way to turn a simple dish into something truly special.
This Mashed Potato Soup with Savory Granola is a cozy, creamy comfort dish with a modern twist. Smooth, buttery mashed potatoes form the base of a rich soup, topped with crunchy rosemary sea salt cashew granola for an unexpected contrast of texture and flavor. It’s quick, satisfying, and elegant enough for entertaining.
Melt butter in a medium saucepan over medium heat. Add onion and cook 2–3 minutes until softened and fragrant.
Stir in flour and cook 30 seconds to form a light roux. Gradually whisk in chicken broth and milk until smooth. Bring to a gentle boil and cook until slightly thickened.
Reduce heat to medium, then add mashed potatoes. Stir and simmer for 5 minutes until creamy and heated through. Season with salt and pepper to taste.
Ladle soup into bowls and top generously with savory granola. Serve immediately for the best texture.
Notes
For a richer soup, add shredded cheese or a spoonful of sour cream before serving.
Use vegetable broth instead of chicken for a vegetarian version.
Top with roasted nuts, croutons, or crispy onions if granola isn’t available.
Add peas, corn, or spinach for color and nutrition.
Always add the granola topping right before serving to keep it crunchy.
