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[soups] Creamy Mashed Potato and Leek Soup


    * 1 tablespoon olive oil
    * 3 leeks, cut into 1/4-inch pieces
    * 1 bulb fennel, cut into 1/4-inch pieces, plus 2 tablespoons fronds
    * kosher salt
    * 3 cups mashed potatoes
    * 6 cups low-sodium chicken broth
    * crisps or crackers (optional)


   1. Heat the oil in a large pot over medium heat. Add the leeks, fennel pieces, and ¼ teaspoon salt. Cook, stirring occasionally, until soft, 8 to 10 minutes.
   2. Add the mashed potatoes and broth and simmer over medium heat, stirring occasionally, until heated through, 4 to 6 minutes.
   3. Puree the soup in the pot using a handheld immersion blender (or, working in batches, in a standard blender).
   4. Ladle the soup into bowls and sprinkle with the fennel fronds. Serve with the crisps (if desired).
Comments: 1 | Tags: Creamy Mashed Potato and Leek Soup | Raiting: 4.0/1
Comments: 1
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1 denny  

I wanna eat many many of this soup

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