Frenchy Mashed Potato Soup

Your leftover Thanksgiving mashed potatoes become a creamy vegetable soup.
Publish date:

Recipe by Marianne Williams

  • 4Servings


  • 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


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.