(Mashed) Herb Potato Soup

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

Directions:

1. In a small dry skillet toast the rosemary and thyme until fragrant, do not burn.
2. Shake the skillet and heat for about 3 minutes.
3. Set aside.
4. In a large saucepan sauté the onion, celery and carrots in olive oil over moderately low heat for about 1 minute, stirring constantly.
5. Stir in the broth or stock and bring to a boil.
6. Break potatoes up with a fork.
7. Using a wire whisk, add potatoes a half cup at a time.
8. Continue whisking until smooth, reduce to a simmer and add toasted herbs, lemon juice and fresh parsley.
9. Taste soup and add salt and black pepper if desired.