Creamy Mashed Potato and Leek Soup

potato-leek-soup
Photo by Miha Matei
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  • Serves 6
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 202 calories
    • Calories 66 calories from fat
    • Fat 7 g
    • Sat Fat 2 g
    • Cholesterol 6 mg
    • Sodium 599 mg
    • Protein 7 g
    • Carbohydrate 28 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 70 mg
  • October 2008

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 3 leeks, cut into 1/4-inch pieces
  3. Check 1 bulb fennel, cut into 1/4-inch pieces, plus 2 tablespoons fronds
  4. Check kosher salt
  5. Check 3cups mashed potatoes
  6. Check 6cups low-sodium chicken broth
  7. Check crisps or crackers (optional)

Directions

  1. Heat the oil in a large pot over medium heat. Add the leeks, fennel pieces, and ¼ teaspoon salt. Cook, stirring occasionally, until soft, 8 to 10 minutes.
  2. Add the mashed potatoes and broth and simmer over medium heat, stirring occasionally, until heated through, 4 to 6 minutes.
  3. Puree the soup in the pot using a handheld immersion blender (or, working in batches, in a standard blender).
  4. Ladle the soup into bowls and sprinkle with the fennel fronds. Serve with the crisps (if desired).