So, my mouth was watering from browsing through the Real Simple website last week, I thought I'd post another one from their website. I love anything with potatoes in it, and this just looks divine! The following recipe serves 6.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 handheld 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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On a side note, congrats to Tiffany of Breakfast with Tiffany for winning my giveaway for two ZOYA nail polishes! And stay tuned for another giveaway soon :)
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