(Mashed) Herb Potato Soup

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Ingredients:

  • 1/2 teaspoon crumbled, dried rosemary
  • 1 teaspoon crumbled, dried thyme
  • 2 Tablespoons olive oil
  • 1/2 cup minced onion
  • 1 small rib of celery including the leaves, minced
  • 1 carrot, grated coarsely
  • 2 cups unsalted chicken broth or stock (fresh or canned)
  • 2 1/2 cups leftover mashed potatoes
  • 1 tablespoon lemon juice
  • 1/3 cup fresh parsley, minced

Directions:

  1. In a small dry skillet toast the rosemary and thyme until fragrant, do not burn.
  2. Shake the skillet and heat for about 3 minutes.
  3. Set aside.
  4. In a large saucepan sauté the onion, celery and carrots in olive oil over moderately low heat for about 1 minute, stirring constantly.
  5. Stir in the broth or stock and bring to a boil.
  6. Break potatoes up with a fork.
  7. Using a wire whisk, add potatoes a half cup at a time.
  8. Continue whisking until smooth, reduce to a simmer and add toasted herbs, lemon juice and fresh parsley.
  9. Taste soup and add salt and black pepper if desired.

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