Smashed Potato Soup

1/2 cup coarsley chopped carrot
1/2 cup coarsley chopped celery
1 package refrigerated mashed potatoes (i use the potato pearls from the church and just made them with an extra cup of milk so they are runny.)
1 can (14oz) chicken broth
1/2 cup fat free milk (any milk you have is fine)
1 garlic clove, pressed (i have also minced it and it's good either way)
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup sour cream
2 Tbsp snipped fresh parsley or flakes
Optional: Sliced green onions, shredded cheese, cooked and crumbled bacon.

In medium saucepan, add broth and milk until warm then add the mashed potatoes (if using pearls add the extra cup of milk now as well. Whisk until mixture is smooth then stir in carrot, celery, garlic, salt and pepper. Bring to boil (if it gets to thick just add more milk), reduce heat and let simmer for 10 minutes. Remove from heat and stir in sour cream. Just before serving sprinkle with parsley. Top with the "Optional" items as desired. (I usually add the bacon with everything else because my family likes bacon so we make it part of the soup and it's good that way too.) Yields about 5 cups (4 servings) Can be made in a crock pot on low for 2 hours.