Cheesy Mashed Potato Soup
Prep time: 15 minutes
Cook time: 30 minutes
2 tablespoons butter
1 cup chopped onion
2 stalks celery, chopped
1 carrot, peeled and chopped
2 cups chicken stock or reduced-sodium broth
1 cup milk
2 to 2 1/2 cups leftover mashed potatoes
1 teaspoon dried basil
1 (6.5-oz.) container Alouette Garlic & Herbs or Parmesan & Basil Soft
Sea salt and freshly ground pepper to taste
Snipped fresh chives and grated Parmesan cheese (optional garnish)
Melt butter in a large saucepan. Add onion and cook for 5 minutes. Add celery and carrot and cook for 5 minutes more. Add broth to pan and bring to a boil Cover and simmer over low heat for 10 minutes. Remove from heat and stir in milk. Carefully puree in a blender or with a stick blender or until very smooth. Add potatoes and return to a boil; reduce heat and simmer for 5 minutes. Stir in cheese and cook until hot. Season with salt and pepper. Makes 4 servings.
© 2020 Patty Mastracco Food, Inc.