Creamy Mashed Potato and Leek Soup

Creamy Mashed Potato and Leek Soup
Photo by Miha Matei


  • 1 tablespoon olive oil
  • 3 leeks, cut into 1/4-inch pieces
  • Kosher salt
  • 6 cups low-sodium chicken broth
  • 1 bulb fennel, cut into 1/4-inch pieces, plus 2 tablespoons of the fronds
  • Crisps or crackers (optional)
  • 3 cups mashed potatoes

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...

View full recipe at My Recipes


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