Creamy Mashed Potato and Leek Soup

Creamy Mashed Potato and Leek Soup
Miha Matei
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preparation
15
minutes
cooking
30
minutes
Serves 6

Ingredients

1
tablespoon
olive oil
3
leeks, cut into 1/4-inch pieces
1
bulb fennel, cut into 1/4-inch pieces, plus 2 tablespoons fronds
kosher salt
3
cups
mashed potatoes
6
cups
low-sodium chicken broth
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).
Kate Merker
October 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 66
  • Protein 7 g
  • Carbohydrate 28 g
  • Sugar 4 g
  • Fiber 4 g
  • Fat 7 g
  • Sat Fat 2 g
  • Calcium 70 mg
  • Iron 2 mg
  • Sodium 599 mg
  • Cholesterol 6 mg
What does this mean? See Nutrition 101.

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