Rating: 3.09 stars
82 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 31
  • 2 star values: 16
  • 1 star values: 8

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

Everyday Food, April 2010

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Recipe Summary

Yield:
Makes 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (4)

82 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 31
  • 2 star values: 16
  • 1 star values: 8
Rating: 5 stars
03/21/2019
Simple and delicious. It’s a terrific way to use leftover mashed potatoes. I topped the soup with a sprinkle of sharp cheddar cheese. Yum! My husband really liked this soup.
Rating: Unrated
09/22/2016
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!
Rating: 4 stars
12/03/2012
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!
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Rating: 1 stars
10/24/2012
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.