Potato-Leek Soup


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


  • 1 teaspoon butter

  • 1 medium leek, white and light-green parts only

  • 3 ½ 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.

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