Creamy Mashed Potato and Leek Soup

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 15 Minutes

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

Ingredients

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)

Preparation

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.

Note:

Kate Merker,

November 2008
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