Potato leek soup is definitely one of my favorites. In the winter it is delicious served warm and in the summer it is refreshing served chilled. My recipe for this classic uses yesterday’s mashed potatoes. If you are anything like me, you always make too many mashed potatoes (if there is such a thing!). Well here is a way to make the best of an excess of mashed potatoes. Enjoy!
Potato Leek Soup:
½ C Fennel, Small Diced
1 C Yellow Onion, Small Diced
1 C of Leeks (Only use the white stalk, cut in half lengthwise and thinly slice. Rinse thoroughly before cooking)
2 T Garlic, Minced
2 T Pernod
½ C White Wine
6 C Yesterday’s Mashed Potatoes
2 Qt Water
¼ t Cayenne Pepper
Salt to taste
2 C Heavy Cream
In a heavy bottomed sauce pot over medium heat, sweat the fennel and onion in one tablespoon of oil until translucent. Add the leeks and the garlic and cook until fragrant, about 5 minutes.
Deglaze with the Pernod and white wine and cook until almost dry.
(Pernod is a wonderful addition to any pantry and can be found in most liquor stores. Used sparingly, it accents many dishes nicely.)
Add the water and mashed potatoes and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.
Remove from the heat and blend until completely smooth. Adjust the water for consistency as needed. With the proper amount of water it should have a silky texture to it.
Add the heavy cream to finish and season with salt to taste.
Like most soups, this one is way better the following day as the flavors have a chance to develop.