Creamy Mashed Potato and Leek Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Creamy Mashed Potato and Leek Soup calories by ingredient
Introduction
This soup is great with other leftover vegetables. Try adding cooked carrots or parsnips before pureeing, or stir in peas at the end. This soup is great with other leftover vegetables. Try adding cooked carrots or parsnips before pureeing, or stir in peas at the end.Number of Servings: 6
Ingredients
-
1 T olive oil
3 leeks, cut into 1/4" pieces
1 bulb fennel, cut into 1/4" pieces, plus 2 T of the fronds
kosher salt
3 C mashed potatoes
6 C low-sodium chicken broth
Directions
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.