Directions:
- Heat the oil in a large pot over medium heat. Add the leeks, fennel pieces, and 1/4 teaspoon salt and cook, stirring occasionally, until soft, 8 to 10 minutes. Add the mashed potatoes and broth and simmer over medium heat, stirring occasionally, until heated through, 4 to 6 minutes. Puree in the pot using a handheld immersion blender (or, working in batches, in a standard blender). Ladle into bowls and sprinkle with the fennel fronds. Serve with the crisps (if using). Tip: This soup is great with other leftover vegetables. Try adding cooked carrots or parsnips before pureeing, or stir in peas at the end.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1362.22 Kcal (5703 kJ) | ||
| Calories from fat | 255.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.4g | 44% | |
|---|---|---|---|
| Sodium | 1180.83mg | 49% | |
| Potassium | 4294.26mg | 91% | |
| Total Carbs | 244.11g | 81% | |
| Sugars | 48.93g | 196% | |
| Dietary Fiber | 27.66g | 111% | |
| Protein | 51.78g | 104% | |
| Vitamin C | 98.4mg | 164% | |
| Iron | 15.3mg | 85% | |
| Calcium | 559.3mg | 56% | |
| Amount Per 100 g | |||
| Calories | 50.08 Kcal (210 kJ) | ||
| Calories from fat | 9.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 44% | |
|---|---|---|---|
| Sodium | 43.41mg | 49% | |
| Potassium | 157.88mg | 91% | |
| Total Carbs | 8.97g | 81% | |
| Sugars | 1.8g | 196% | |
| Dietary Fiber | 1.02g | 111% | |
| Protein | 1.9g | 104% | |
| Vitamin C | 3.6mg | 164% | |
| Iron | 0.6mg | 85% | |
| Calcium | 20.6mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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