Leftover mashed potatoes? Make some soup
and eat hearty!
Mashed Potato Soup
- 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.
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