Mashed Potato Soup
Leftover mashed potatoes? Make some soup and eat hearty!
1/2 cup finely chopped onion
1 celery stalk, including the leaves, chopped fine
1 carrot, grated coarse
2 tablespoons unsalted butter
2 cups chicken broth
Pinch of crumbled dried rosemary
2 1/2 cups mashed potatoes
1 teaspoon white-wine vinegar
2 tablespoons snipped parsley leaves
Salt and freshly ground pepper
- In a large saucepan cook the onion, celery, and carrot in butter over medium-low heat, stirring, until the vegetables are tender.
- Stir in the broth and rosemary, and bring to boiling. Whisk in the potatoes, a little at a time, bring the soup to a boil again, stirring, and add the vinegar, parsley, and season with salt and pepper to taste.
Makes 4 servings.