Mashed Potato Soup

• cup finely chopped onion1⁄2
• stalk celery, including the leaves, chopped fine↗1
• carrot, grated coarse↗1
• tablespoons unsalted butter↗2
• cups chicken broth↗2
• pinch of crumbled dried rosemary1
• cups mashed potatoes2 1⁄2
• teaspoon white wine vinegar↗1
• tablespoons snipped fresh parsley leaves2
• salt & freshly ground black pepper

Step-by-step instructions

1. 1

   In a large saucepan cook the onion, celery, and carrot in butter over medium-low heat, stirring, until the vegetables are tender.

2. 2

   Stir in the broth and rosemary, and bring to boiling.

3. 3

   Whisk in the potatoes, a little at a time, bring the soup to a boil again, stirring, and add the vinegar, parsley, and season with salt and pepper to taste.