Photo by: Photo: Miha Matei

Creamy Mashed Potato and Leek Soup

  • Yield: Makes 6 servings


  • 1 tablespoon olive oil
  • 3 none leeks, cut into 1/4-inch pieces
  • 1 none bulb fennel, cut into 1/4-inch pieces, plus 2 tablespoons of the fronds
  • none Kosher salt
  • 3 cups mashed potatoes
  • 6 cups low-sodium chicken broth
  • none Crisps or crackers (optional)


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.

Nutritional Information

Amount per serving
  • Calories: 202none
  • Calories from fat: 33%
  • Protein: 7g
  • Carbohydrate: 28g
  • Sugars: 4g
  • Fiber: 4g
  • Fat: 7g
  • Saturated fat: 2g
  • Sodium: 599mg
  • Cholesterol: 6mg

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Creamy Mashed Potato and Leek Soup Recipe