University of Illinois Extension

(Mashed) Herb Potato Soup

potato soup
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

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

2. In a large saucepan sauté the onion, celery and carrots in olive oil over moderately low heat for about 1 minute, stirring constantly.

3. Stir in the broth or stock and bring to a boil.

4. Break potatoes up with a fork. Using a wire whisk, add potatoes a half cup at a time.

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

6. Taste soup and add salt and black pepper if desired.

Nutrition Facts per serving: 6 servings per recipe; 1 cup serving size; 170 calories (70 calories from fat) 8g total fat; 2g saturated; 5mg cholesterol; 160mg sodium; 21g carbohydrate; 3g dietary fiber; 5g protein