Categories: Soup

Ingredients

• 3 tbsp. olive oil
• 4 large leeks, white and light green parts only, thinly sliced
• 1 cup chopped onion
• 4 cups chicken stock
• 2 cups leftover mashed potatoes
• 1/2 cup heavy cream
• 6 tbsp. crème fraiche, for garnish
• 1 tbsp. finely chopped fresh chives, for garnish
• Olive oil, for drizzling

Directions

1. In a 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 fraiche and chives. Drizzle with olive oil.

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