- serves 6 -
Adapted from Soups by Molly Katzen
2 cups mashed potatoes (herbs, butter, anything you put in them)
3 cups clean, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 teaspoon salt
1 cup milk (as needed)
fresh ground pepper
1. In a soup pot or Dutch oven, bring leeks, celery, carrot, water and salt to a boil until vegetables are tender.
2. Remove from heat, and let cool until it's no longer too hot to puree.
3. Heat up leftover mashed potatoes in soup pot.
4. Puree the other vegetables in a blender or food processer (you may need to do this in batches). Return the puree to pot with potatoes and stir till blended, adding milk as needed for desired thickness.
5. Add black pepper taste, and adjust salt and if necessary. Serve hot or cold. Add fresh herbs like basil, thyme or rosemary if desired.
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