• 1 Leek, Trimmed
• 1 Stalk of Celery
• 2 Cloves of Garlic
• 2 Tbsp Butter
• 1 tsp Salt
• 1/2 Tsp Black pepper
• 2 Cups Chicken Stock
• 1 Cup Milk
• 20 Oz Refrigerated mashed potatoes

Method-

Slice the leek lengthwise, then slice into thin half-moons. Mince the celery and garlic. In a pot, melt the butter and add the leek, celery, garlic, and salt and pepper. Sautee for about 10 minutes, stirring often. Add chicken stock and boil for 5 minutes. Add milk and bring to a simmer.

In a large food processor, or blender, add the potatoes. Pour mixture from the pot over the potatoes and puree until smooth. Refrigerate for 4 hours. Serve and enjoy!