Herb Potato Soup | Food | Illinois Extension | UIUC

Ingredients

• 1/2 teaspoon crumbled, dried rosemary
• 1 teaspoon crumbled, dried thyme
• 2 Tablespoons olive oil
• 1/2 cup minced onion
• 1 small rib of celery including the leaves, minced
• 1 carrot, grated coarsely
• 2 cups unsalted chicken broth or stock (fresh or canned)
• 2 1/2 cups leftover mashed potatoes
• 1 tablespoon lemon juice
• 1/3 cup fresh parsley, minced
• Wash hands with warm water and soap
• In a small dry skillet toast the rosemary and thyme until fragrant, do not burn. Shake the skillet and heat for about 3 minutes. Set aside.
• In a large saucepan sauté the onion, celery and carrots in olive oil over moderately low heat for about 1 minute, stirring constantly.
• Stir in the broth or stock and bring to a boil.
• Break potatoes up with a fork. Using a wire whisk, add potatoes a half cup at a time.
• Continue whisking until smooth, reduce to a simmer (165 degrees) and add toasted herbs, lemon juice and fresh parsley.
• Taste soup and add salt and black pepper if desired.