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Creamy Mashed Potato and Leek Soup

Miha Matei
Serves 6 Hands-On Time: 15m Total Time: 30m

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 of the 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 1/4 teaspoon salt and 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. Puree in the pot using a handheld immersion blender (or, working in batches, in a standard blender).
  3. Ladle into bowls and sprinkle with the fennel fronds. Serve with the crisps (if using).
By Kate Merker,  November 2008
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Quick Tip

Use a paring knife to cut fruits and vegetables.

Nutritional Information

  • Per Serving
  • Calories 202Calories From Fat 33%
  • Fat  7g
  • Cholesterol  6mg
  • Carbohydrate  28g
  • Sodium  599mg
  • Protein  7g
  • Fiber  4g
  • Sugar  4g
What does this mean? See Nutrition 101.

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