Prep: 20 min

Cook time: 30 min

This recipe is a family favorite and is usually on the menu if we have leftover mashed potatoes. If not, the prep time is a little longer because I have to also make mashed potatoes.

Equipment: Soup Pot & Handheld Immersion Blender (until I got this handy device I would use my food processor to blend the cooked carrots with some cooked carrot water or broth) 

Ingredients:

4 Peeled & Sliced Organic Carrots

1 Cup Leftover Mashed Potatoes

3 Cups Chicken Stock 

4 Organic Garlic Cloves coarsely chopped

1/2 Large Onion coarsely chopped

1-2 Tablespoons Olive Oil (for sauteing onion and garlic)

Sea Salt & Pepper (to taste)

Directions:

1.First boil water and put in sliced carrots, cook until tender

2.Meanwhile, sauté onions and garlic in olive oil (until onions are translucent do not overcook or brown garlic)

3.Place leftover mashed potatoes into a soup pot and put in cooked sliced carrots and chicken stock and entire sautéed mix (with oil). Heat on medium and bring to a light boil.

4.The turn heat to low and use immersion blender to blend all ingredients together. Salt & Pepper to taste. Serve with Sourdough bread.

Depending on the amount of leftover mashed potatoes and the consistency you want for a soup, you can adjust the amount of broth. This recipe is good for leftover kid lunches for school since it is pretty hearty. We use this thermos since it is great at keeping soups warm and does not leak.