Creamy Mashed Potato and Leek Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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) |
Directions:
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.
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