Cheesy Mashed Potato Soup

Prep time: 15 minutes

Cook time: 30 minutes

 
2 tablespoons butter

1 cup chopped onion

2 stalks celery, chopped

1 carrot, peeled and chopped

2 cups chicken stock or reduced-sodium broth

1 cup milk

2 to 2 1/2 cups leftover mashed potatoes

1 teaspoon dried basil

1 (6.5-oz.) container garlic & herb soft spreadable cheese

Sea salt and freshly ground pepper to taste

Snipped fresh chives and grated Parmesan cheese (optional garnish)

Melt butter in a large saucepan. Add onion and cook for 5 minutes. Add celery and carrot and cook for 5 minutes more. Add broth to pan and bring to a boil Cover and simmer over low heat for 10 minutes. Remove from heat and stir in milk. Carefully puree in a blender or with a stick blender or until very smooth. Add potatoes and return to a boil; reduce heat and simmer for 5 minutes. Stir in cheese and cook until hot. Season with salt and pepper.  Makes 4 servings.