Ingredients
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 6 cups reduced-sodium chicken or vegetable broth
- 2 cups mashed potatoes
- 8 ounces shredded Cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon dry mustard
- Hot sauce, optional
Directions
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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Good - altered a few things
Rated: 4 stars out of 5