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Potato-Leek Soup

This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.

  • Yield: Makes 6
Potato-Leek Soup

Source: Everyday Food, April 2010


  • 1 teaspoon butter
  • 1 medium leek, white and light-green parts only
  • 3 1/2 cups low-sodium chicken or vegetable broth
  • 3 sprigs thyme
  • 2 cups mashed potatoes


  1. Rinse leeks well and pat dry. Halve lengthwise and chop. In a large saucepan, melt butter over medium high. Add 1 cup chopped leeks and cook, stirring, until softened, 3 minutes.

  2. Add broth, 1/2 cup water, and thyme and bring to a boil. Reduce to a simmer and whisk in mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.


Reviews (2)

  • white_oak 3 Dec, 2012

    I love using leftovers and was able to put this together in ten minutes! I used "Better than Bouillon" instead of chicken broth, a pinch of dried thyme, Yukon golds, and it tastes like a hot vichyssoise because I had made my mashed potatoes with lots of cream the night before. I will make this soup again... tasty!

  • MarriedwDinner 24 Oct, 2012

    The amount of liquid is way too much, the thyme is overwhelming, and the leeks don't get soft enough to make a pleasant soup. Stringy, runny, unpleasant.

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