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

Ingredients

  • 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

Directions

  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

Be the first to comment!

Related Topics