Frenchy Mashed Potato Soup
Your leftover Thanksgiving mashed potatoes become a creamy vegetable soup.
Photography by Jennifer Causey
Recipe by Marianne Williams
- 4Servings
Ingredients
- 3 tbsp. olive oil
- 4 large leeks, white and light-green parts only, thinly sliced
- 1 cup chopped onion
- 4 cups low-sodium chicken stock
- 2 cups leftover mashed potatoes
- 1/2 cup heavy cream
- 6 tbsp. crème fraîche, for garnish
- 1 tbsp. finely chopped fresh chives, for garnish
- EVOO, for drizzling
Preparation
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.
