![](admin/recipeuploads/1704368735.webp)
Ingredients
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1 medium-size yellow onion, finely chopped
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2 large celery stalks, finely chopped
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2 1/2 to 3 1/2 cups dashi or chicken stock
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3 cups leftover mashed potatoes
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1/4 cup whole milk (optional)
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1/2 teaspoon kosher salt, or to taste
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1/4 teaspoon black pepper, or to taste
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Unsalted butter and soy sauce, for serving
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Chopped mitsuba or celery leaves, for garnish
Description
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Combine onion, celery, and 2 1/2 cups dashi in a small Dutch oven. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, stirring occasionally, until vegetables are tender, 35 to 40 minutes.
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Add leftover mashed potatoes to dashi mixture, and whisk until well combined. Stir in milk, if desired, for a creamier texture. Stir in remaining 1 cup dashi, 1/4 cup at a time, to thin soup to desired consistency. Cook over medium-low, stirring occasionally, until warm, 4 to 6 minutes. Season with salt and pepper.
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Top servings with butter and drizzle with soy sauce. Garnish with mitsuba or celery leaves.