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Potato-Leek Soup


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

  • Yield: Makes 6

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 Add a comment

  • evagemaratyaho
    22 SEP, 2016
    I love potato soups and I'm definitely going to try this one. One question though regarding the mesuring units (I'm used to the metric system, grams that is). 1 cup equals to 8 ounces, right? Thank you for this delicious recipe!
  • 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.