Leeks are perhaps one of the most beautiful vegetables. Their interiors are so vibrant. This soup is a great way to use left over mashed potatoes. Just whip them right into the broth. This soup can be made vegetarian or vegan as well. It's just a nice soup to make on the fly for a cold day.
There is fennel bulb in this soup that mustn't be overlooked. The subtle fennel flavor adds a lot to this simple soup. The fennel fronds can be used as a tasty garnish, too.
Here are the cooked, wilty veggies after about 8 minutes. They were cooked in olive oil, but to really add some flavor, cook some bacon in the pot, discard and reserve the bacon to garnish the finished soup, and cook the veggies in the delicious, fatty bacon grease. Yes, I know, it's a heart attack waiting to happen, but what a tasty way to go.
Potato and Leek Soup
- 1 Tbsp olive oil
- 3 leeks, cut into 1/4 inch pieces (Discard the coarse, green leaves at the top.)
- 1 fennel bulb, cut into 1/4 inch pieces
- 1/2 tsp of salt
- 3 cups mashed potatoes
- 4 cups chicken broth OR 2 cups of broth and 2 cups of milk
Heat the oil in a large pot over medium heat. Add the leeks, fennel, and salt - cook stirring occasionally until soft - about 8 to 10 minutes.
Add the mashed potatoes and broth (and milk if using) and simmer over medium heat, stirring occasionally until heated through - about 4 to 6 minutes.
Puree the mixture in the pot using an immersion blender (or use a stand blender).
Season with more salt and pepper to taste.
Dish out and serve with crackers.
Makes about 4 servings.