Creamy Mashed Potato and Leek Soup

Real Simple
Creamy Mashed Potato and Leek SoupRecipe
Photo: Miha Matei
Makes 6 servings


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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)


Prep: 15 Minutes
Other: 15 Minutes

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).

Tip: This soup is great with other leftover vegetables. Try adding cooked carrots or parsnips before pureeing, or stir in peas at the end.

Created date

October 2008

Nutritional Information

Calories 202
Caloriesfromfat 33 %
Protein 7 g
Carbohydrate 28 g
Sugars 4 g
Fiber 4 g
Fat 7 g
Satfat 2 g
Sodium 599 mg
Cholesterol 6 mg