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Add a photoGreat way to use up those leftover mashed potatoes. If you don't have any you can always use the instant taters...I just like the homemade ones that have a few chunks left in them....
Ingredients
- 2 tsp olive oil
- 1 cup diced onion
- 1 cup diced celery
- 6 cups reduced-sodium chicken or vegetable broth
- 2 cups mashed potatoes
- 8 ounces shredded Cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon dry mustard
- Hot sauce, optional
Directions
- Add oil to a large pot set over medium-high heat. Add onion and celery and sauté for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
- Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 4 servings | |
| Calories 831 | |
| Calories from Fat 514 | 62% |
| Total Fat 57.57g | 72% |
| Saturated Fat 22.72g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 869mg | 36% |
| Potassium 868mg | 25% |
| Total Carbs 15.03g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.84g | 2% |
| Protein 60.8g | 97% |
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