It’s soup season and this recipe is ready in less than 30 minutes. The key? Using leftover mashed potatoes for the base which adds richness and texture to your soup. Plus, this soup is a tasty way to use up that celery lingering in the fridge. In just 10 ingredients, 3 steps and 30 minutes you’ll have a comforting bowl of heartwarming soup.
2 Tbsp butter
1 leek, cleaned and sliced (about 2 cups)
7 celery stalks, diced (about 3 cups)
2 garlic cloves, minced
½ tsp salt
4 cups low-sodium chicken (or vegetable) broth
3 cups leftover mashed potatoes
½ cup whipping (35%) cream
2 Tbsp finely chopped fresh dill
¼ tsp pepper
Celery leaves, for garnish
Warm the butter in a Dutch oven over medium-high heat. Stir in the leek and cook until softened, about 5 minutes. Stir in the celery. Sauté until the celery is softened, 5 minutes, then stir in the garlic and salt. Cook for another minute, then stir in the broth.
Cover and bring to a boil. Turn down the heat to medium, simmer for 5 minutes,
then stir in the mashed potatoes, a large serving spoonful at a time, making sure they are dissolved before adding another spoonful. After all of the potatoes have been added, simmer the soup, uncovered, for about 5 minutes. Remove from the heat and use an immersion blender to purée it. I like to have some bits of celery remain, so I don’t purée it until it’s super creamy, only a little creamy.
Put the pot back onto low heat and stir in the cream, dill, and pepper. Cook for another few minutes. Season to taste. Ladle the soup into bowls and garnish with a few celery leaves.
Recipe by Renée Kohlman from Vegetables: A Love Story, copyright © 2021 by Renée Kohlman.