Smashed Potato Soup

By jennifergooding

From Pampered Chef

Ingredients

• 1/2 cup coarsely chopped carrot
• 1/2 cup coarsely chopped celery
• 1 (1 lb, 4 oz) pkg refrigerated mashed potatoes
• 1 (14 1/2 oz) can 99% fat-free chicken broth
• 1/2 cup fat-free milk
• 1 garlic clove, pressed
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1/2 cup reduced-fat sour cream
• 2 Tbsp snipped fresh parsley
• Optional toppings: sliced green onions, reduced-fat shredded cheddar cheese and crisply cooked, crumbled turkey bacon

Preparation

Step 1

1. Coarsely chop carrot and celery using Food Chopper. Place mashed potatoes in Medium (3 qt) Saucepan. Gradually add broth and milk, whisking until mixture is smooth using Nylon Spiral Whisk. Stir in carrot, celery, garlic pressed with Garlic Press, salt and black pepper. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes.
2. Remove from heat; stir in sour cream and parsley. Ladle soup into bowls; top with desired toppings.

To make in the Deep Covered Baker in the microwave, Saute the carrots, onion, and celery in the DCB - covered - for about 4 minutes. Add all the rest of ingredients, except sour cream & parsley, and heat in microwave for about 8 minutes (covered). Add sour cream, heat for 2 more minutes, and then add parsley. Stir, and serve.