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I just love making soup. Served with some fresh, crusty bread, it is one of my favorite meals. This is a tasty recipe that lets you use up any unused mashed potaoes from a previous meal. The more flavorful the mashed potato recipe, the more layered and delicious the soup gets.

Ingredients

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

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 (approximately 8-10 minutes).
  2. Add the mashed potatoes and broth and simmer over medium heat, stirring occasionally, until heated through (approximately 4-6 minutes).
  3. Puree mixture in the pot using a handheld immersion blender or in a standard blender, working in batches. If you are using a standard blender, be sure to take out the glass insert in the lid to let the steam escape when blending the hot liquid.
  4. Ladle into bowls and sprinkle with the fennel fronds. Serve with crisps, crackers, or toasted bread.

Serves 6

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