Your leftover Thanksgiving mashed potatoes become a creamy vegetable soup.

Marianne Williams

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Credit: Photography by Jennifer Causey

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In saucepan, heat oil over medium-high. Add leeks and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables brown and soften, about 10 minutes. Transfer to blender. Add stock and potatoes; blend until smooth, about 1 minute. Return soup to saucepan. Stir in cream. Heat soup over medium-low until hot. Garnish soup with crème fraîche and chives. Drizzle with EVOO. 

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