Spice up a comfort-food favorite with Marie Sharp's
Spicy Potato Leek Soup
Top a favorite with a favorite.
1 tablespoon olive oil
4 leeks (whites only), thoroughly washed and sliced
2 cloves garlic, finely chopped
1 bulb fennel, cut into 1/4 inch pieces
2 stalks celery, roughly chopped
Salt and freshly ground pepper
3 cups leftover mashed potatoes
6 cups chicken stock
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
1 tablespoon lemon juice
Chopped green onion for garnish
Marie Sharp's Green Cactus Habanero Hot Sauce for garnish
Heat oil in large pot on medium. Add leeks, garlic, fennel, and celery, season with ¼ tsp salt and cook, covered, stirring occasionally, until very tender, 13-15 minutes.
Add mashed potatoes, broth, tyme, and bay leaf and simmer, stirring occasionally, until heated through, about 5 minutes.
Remove and discard bay leaf. Using immersion blender (or standard blender, in batches if necessary) puree soup until smooth, stir in lemon juice and serve with small dashes of hot sauce.