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Creamy Mashed Potato and Leek Soup

Creamy Mashed Potato and Leek Soup
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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).
By November, 2008

Nutritional Information

  • Per Serving
  • Calories 202Calories From Fat 66
  • Protein 7g
  • Carbohydrate 28g
  • Sugar 4g
  • Fiber 4g
  • Fat 7g
  • Sat Fat 2g
  • Calcium 70mg
  • Iron 2mg
  • Sodium 599mg
  • Cholesterol 6mg
What does this mean? See Nutrition 101 .

Quick Tip

Lettuce
Make it a meal: Serve the soup with butter lettuce tossed with roasted almonds, fresh dill, olive oil, and white wine vinegar.

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