Rating: 3.5 stars
43 Ratings
  • 5 star values: 4
  • 4 star values: 23
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 1
  • 43 Ratings

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Credit: Miha Matei

Recipe Summary test

hands-on:
15 mins
total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

Nutrition Facts

202 calories; protein 7g; carbohydrates 28g; sugars 4g; fiber 4g; fat 7g; saturated fat 2g; calcium 70mg; iron 2mg; sodium 599mg; cholesterol 6mg.
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