Mashed Potato Soup

This is a soup recipe that Kate uses whenever she gets the chance. It's a little something to help get rid of those extra potatoes after the holidays. It's very yummy with some kind of bread to dip into the soup. :-)

Mashed Potato Herb Soup

Ingredients:
1 tsp dried rosemary, crumbled
2 carrots, minced
2 tsp dried thyme
4 cups chicken broth or stock
2 tbsp olive oil
5 cups leftover mashed potatos
1 cup onion, minced
1-2 tbsp lemon juice
2 ribs celery, minced
2/3 cups fresh parsley, minced
salt and pepper to taste

Directions:

1. In small, dry skillet, toast rosemary and thyme until fragrant, being careful not to burn them. Shake the skillet, and heat for about 3 minutes. Set aside.

2. Mince the onion, celery, and carrots.

3. In a large pot, saute the onion, celery, and carrots in the olive oil over moderately low heat for about 1 minute, stirring occasionally.

4. Stir in broth; bring to a boil.

5. Break up mashed potatoes with a fork. Using a wire whisk, add the potatoes to the soup pot, a half cup at a time.

6. Continue whisking until smooth. Reduce to a simmer, and add toasted herbs, lemon juice, and fresh parsley.

7. Taste soup, adjust seasonings as desired.