Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 cup diced onion

  3. 1 cup diced celery

  4. 6 cups reduced-sodium chicken or vegetable broth

  5. 2 cups mashed potatoes

  6. 8 ounces shredded Cheddar

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon ground white pepper

  9. 1 teaspoon dry mustard Hot sauce, optional

Instructions Jump to Ingredients ↑

  1. Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer . Using a hand blender or regular blender, puree soup until smooth (when using a regular blender , work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.


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