Potato-Leek Soup
Potato-Leek Soup
Recipe Type: Soup & Stew
Cuisine: American[img src=”https://www.letsstartcooking.com/wp-content/uploads/2018/12/Potato-Leek-Soup.jpg” width=”800″ height=”800″ class=”alignnone size-full” title=”Potato-Leek Soup”]
Author: Dave M
This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.
  • 1 teaspoon butter
  • 1 medium leek, white and light-green parts only
  • 3 1/2 cups low-sodium chicken or vegetable broth
  • 3 sprigs thyme
  • 2 cups mashed potatoes
  1. Rinse leeks well and pat dry. Halve lengthwise and chop. In a large saucepan, melt butter over medium high. Add 1 cup chopped leeks and cook, stirring, until softened, 3 minutes.
  2. Add broth, 1/2 cup water, and thyme and bring to a boil. Reduce to a simmer and whisk in mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.


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