Potato Leek Soup

Name: Potato Leek Soup
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil, plus more for serving; 4 leeks (white and light green parts only), sliced into half-moons; 2 cloves garlic, finely chopped; 1 bulb fennel, cut into 1/4-in. pieces; 1 stalk celery, thinly sliced; Kosher salt and pepper; 3 c. leftover mashed potatoes; 6 c. low-sodium chicken broth; 4 sprigs fresh thyme; 1 bay leaf (optional); 1 tbsp. lemon juice (optional)

By The Good Housekeeping Test KitchenPublished: Oct 28, 2019

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Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

370

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Transform leftover mashed potatoes into a cozy soup, flavored with garlic, fennel, and leeks.

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Ingredients

1 Tbsp.
olive oil, plus more for serving
4
leeks (white and light green parts only), sliced into half-moons
2
cloves garlic, finely chopped
1
bulb fennel, cut into 1/4-in. pieces
1
stalk celery, thinly sliced
Kosher salt and pepper
3 cups
leftover mashed potatoes
6 cups
low-sodium chicken broth
4
sprigs fresh thyme
1
bay leaf (optional)
1 Tbsp.
lemon juice (optional)

Directions

1. Step 1Heat oil in large pot on medium. Add leeks, garlic, fennel, and celery, season with 1/4 teaspoon salt and cook, covered, stirring occasionally, until very tender, 13 to 15 minutes.
2. Step 2Add mashed potatoes, broth, thyme, and bay leaf and simmer, stirring occasionally, until heated through, about 5 minutes.
3. Step 3Remove and discard thyme and bay leaf. Using immersion blender (or standard blender, in batches), puree soup until smooth. Stir in lemon juice and serve with cracked pepper and drizzle of oil if desired.

Nutritional Information: About 370 calories, 16 g fat (6 g saturated), 12 g protein, 785 mg sodium, 49 g carb, 6 g fiber

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