Potato Leek Soup
Made with leftover mashed potatoes, this comforting cream soup takes no time at all to prepare.
Servings: 4 servings
Ingredients
- 1 Tbs canola oil
- 3 c leftover mashed potatoes
- 1 leek white & light green parts only, washed & chopped (or 1 small onion, diced)
- 2 Tbs chopped chives
- Kosher salt to taste
- 1 Tbs fresh lemon juice
- 1 c half-and-half
- 1/4 c creme fraiche for garnish
- 1 Tbs chopped parsley for garnish
Instructions
In 4-quart saucepan, heat oil over medium heat. Add chopped leek and cook, stirring often (five minutes) or until tender.
Add stock and simmer 15 minutes. Add mashed potatoes and whisk until smooth. Add half-and-half, lemon juice, and season to taste with salt and heat through.
Ladle into bowls and garnish with a dollop of creme fraiche and a healthy sprinkling of minced parsley, and serve.
Notes
We also enjoyed crumbled bacon and hot sauce as an alternative topping.