Miha Matei
Hands-On Time
15 Mins
Total Time
30 Mins
Serves 6

How to Make It

Step 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.

Step 2

Add the mashed potatoes and broth and simmer over medium heat, stirring occasionally, until heated through, 4 to 6 minutes.

Step 3

Puree the soup in the pot using a handheld immersion blender (or, working in batches, in a standard blender).

Step 4

Ladle the soup into bowls and sprinkle with the fennel fronds. Serve with the crisps (if desired).

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