Creamy Potato Soup

Honestly, this time of year, who doesn't love soups? I think they are soo savory. Here is a great recipe I found on the Food Network using leftover mashed potatoes. I've changed a few things because we like a thicker soup but feel free to adjust as you like!


2 tsp olive oil 8 ounces shredded Cheddar
1 Cup diced onion 1/2 tsp salt
1 Cup diced celery 1/4 tsp ground white pepper
4 Cups reduced-sodium chicken 2 Cloves Garlic
or vegetable broth ½ C Sour Cream
1 tsp dry mustard
3 Cups mashed potatoes
Hot sauce, optional

Add oil to a large pot set over medium-high heat. Add onion, garlic and celery. Sautee for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.

Using an immersion blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Sour Cream Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.

This recipe is super easy, a great way to use left over mashed potatoes and will warm anyone up.