Here’s a unique recipe for your leftover Thanksgiving mashed potatoes called “Creamy Mashed Potato and Leek Soup.”
Ingredients
• 1 tablespoon olive oil
• 3 leeks, cut into 1/4-inch pieces
• 1 bulb fennel, cut into 1/4-inch pieces, plus 2 tablespoons fronds
• kosher salt
• 3 cups mashed potatoes
• 6 cups low-sodium chicken broth
• crisps or crackers (optional)
Directions
1. Heat the oil in a large pot over medium heat. Add the leeks, fennel pieces, and ¼ teaspoon salt. Cook, stirring occasionally, until soft, 8 to 10 minutes.
2. Add the mashed potatoes and broth and simmer over medium heat, stirring occasionally, until heated through, 4 to 6 minutes.
3. Puree the soup in the pot using a hand-held immersion blender (or, working in batches, in a standard blender).
4. Ladle the soup into bowls and sprinkle with the fennel fronds. Serve with the crisps (if desired).
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