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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:



  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.