Cheddar-Potato Soup

Heat olive oil in a large pot over medium heat and add the diced onion and diced celery, stirring occasionally until softened, about 5 minutes.

Pour in the reduced-sodium chicken or vegetable broth and bring to a simmer.

Stir in the mashed potatoes and whisk to combine with the broth, breaking up any clumps to create a smooth base.

Add the dry mustard, salt, and ground white pepper, stirring well to distribute the seasonings evenly.

Reduce heat to low and gradually add the shredded cheddar cheese in handfuls, stirring constantly until each addition is fully melted before adding more.

Continue simmering until the soup reaches the desired consistency and flavors have melded together, about 5 minutes.

Taste and adjust seasoning as needed, adding a splash of hot sauce if desired for additional heat and depth of flavor.

Ladle into bowls and serve hot.