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Mashed-Potato Soup

Source of Recipe


Gourmet, November 1990






List of Ingredients



• 1/2 cup minced onion
  
• 1 small rib of celery, including the leaves, chopped fine
  
• 1 carrot, coarsely grated
  
• 2 Tbsp unsalted butter
  
• 2 cups chicken broth
  
• Scant 1/4 tsp crumbled dried rosemary
  
• 2-1/2 cups mashed potatoes
  
• 1 tsp white wine vinegar
  
• 1/3 cup minced fresh parsley leaves
  






Instructions



1. In a large saucepan, cook the onion, the celery and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender.
   
   
2. Stir in the broth and the rosemary, and bring the mixture to a boil.
   
   
3. Whisk in the potatoes, a little at a time; bring the soup back to a boil, whisking, and stir in the vinegar, parsley, and salt and pepper to taste.
   
   Makes about 4-1/2 cups;
   Serves 4 to 6.