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Creamy Mashed Potato and Leek Soup

Photo: Miha Matei
Prep time 15 mins
Other time 15 mins
Yield Makes 6 servings


  • 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)

Nutrition 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

How to Make It

  1. 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.