Adventures in Leftover Land: Part 2

So I ended up freezing quite a few pounds of mashed potatoes after Thanksgiving (see
Adventures in Leftover Land: Mashed Potatoes). After thawing, mashed potatoes can be kind of runny and/or dry, but they worked perfectly in this soup.

Quick Potato Leek Soup

Serves 4

2 leeks, with green parts cut off, split down the middle

2 cloves garlic, minced
1 tablespoon butter
2 cups leftover mashed potatoes

1 1/2 to 2 cups vegetable stock and/or milk, or a combination
S&P to taste

Soak the leeks in water to wash out any dirt. Remove from water; drain. Slice the leeks into 1/2-inch strips and sautee leeks and garlic in the butter over low-medium heat until soft. Add leftover potatoes then the stock/milk - until you get the consistency you like. Use imersion blender or blend in batches and return to pot to heat thouroughly. Add S&P to taste and serve with assorted toppings including chopped chives, scallions, cheddar cheese, crumbled veggie bacon, hot sauce, etc.