Mashed Potato Soup
Serves 4 to 6
2 tablespoons olive oil, plus more for drizzling
3 leeks (white and light green parts only), sliced into half-moons and rinsed well
2 cloves garlic, minced
1 stalk celery, thinly sliced
Kosher salt and freshly ground black pepper
3 cups leftover mashed potatoes
4 cups low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
1 tablespoon lemon juice
Sour cream, for serving
1. Heat oil in a large pot over medium, heat. Add leeks, garlic and celery. Season with ½ teaspoon salt and cook, covered, stirring occasionally, until very tender, about 15 minutes.
2. Add mashed potatoes, broth, thyme and bay leaf and simmer, stirring occasionally, until heated through, about 5 minutes.
3. Remove and discard thyme and bay leaf. Using an immersion blender (or standard blender, in batches), puree soup until smooth. Stir in lemon juice and season with salt and pepper. Serve, with a dollop of sour cream and a drizzle of olive oil.
— Adapted from Good Housekeeping
JOHN CLANTON/Tulsa World