Creamy Mashed Potato and Leek Soup

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
- 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.
- 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).
- Ladle into bowls and sprinkle with the fennel fronds. Serve with the crisps (if using).
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.
Advertisement
Top Searches in Food & Recipes
-
1
Pasta -
2
Burger Toppings -
3
Lasagna -
4
Pork Chops -
5
Appetizers

