Mike Garten
Transform leftover mashed potatoes into a cozy soup, flavored with garlic, fennel, and leeks.
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Cal/Serv:
370
Yields:
4
servings
Total Time:
0
hours
25
mins
tbsp.
olive oil, plus more for serving
leeks (white and light green parts only), sliced into half-moons
cloves garlic, finely chopped
bulb fennel, cut into 1/4-in. pieces
stalk celery, thinly sliced
c.
leftover mashed potatoes
c.
low-sodium chicken broth
tbsp.
lemon juice (optional)
- Heat oil in large pot on medium. Add leeks, garlic, fennel, and celery, season with 1/4 teaspoon salt and cook, covered, stirring occasionally, until very tender, 13 to 15 minutes.
- Add mashed potatoes, broth, thyme, and bay leaf and simmer, stirring occasionally, until heated through, about 5 minutes.
- Remove and discard thyme and bay leaf. Using immersion blender (or standard blender, in batches), puree soup until smooth. Stir in lemon juice and serve with cracked pepper and drizzle of oil if desired.
Nutritional Information: About 370 calories, 16 g fat (6 g saturated), 12 g protein, 785 mg sodium, 49 g carb, 6 g fiber
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Source : Goodhousekeeping
