Mashed Potato Leek Soup

Ingredients

• 2 cups mashed potatoes
• 3 cups clean, chopped leeks
• 1 medium stalk celery, chopped
• 1 large carrot, chopped
• 4 cups water
• 1 1/2 teaspoon salt
• 1 cup milk, as needed
• Fresh ground pepper

Directions

1. In a soup pot or Dutch oven, combine the leeks, celery, carrot, water and salt, then bring everything to a boil and cook until the vegetables are tender.
2. Warm the leftover mashed potatoes in the soup pot.
3. Transfer the cooked vegetables to a blender or food processor and puree them until smooth, working in batches if needed.
4. Pour the puree back into the pot with the potatoes and stir until the soup comes together, adding milk as needed to reach the thickness you want.
5. Season with black pepper to taste, then taste again and adjust the salt if it needs it.
6. Serve the soup hot or cold.
7. If you like, finish it with fresh herbs such as basil, thyme or rosemary.