Creamy Mashed Potato and Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T olive oil3 leeks, cut into 1/4" pieces1 bulb fennel, cut into 1/4" pieces, plus 2 T of the frondskosher salt3 C mashed potatoes6 C low-sodium chicken broth
Heat the oil in a large pot over medium heat. Add the leeks, fennel pieces, and 1/4 tsp 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 crisps or crackers (optional).
Number of Servings: 6
Recipe submitted by SparkPeople user MABELICIOUS.
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 crisps or crackers (optional).
Number of Servings: 6
Recipe submitted by SparkPeople user MABELICIOUS.
Nutritional Info Amount Per Serving
- Calories: 144.8
- Total Fat: 3.3 g
- Cholesterol: 2.1 mg
- Sodium: 838.1 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 4.1 g
- Protein: 3.8 g
Member Reviews