https://www.goodhousekeeping.com/food-recipes/easy/a29428925/potato-leek-soup-recipe/

Potato is still the second best staple food consumed by most Kenyan population. It comes after maize and its nutritional benefits cannot be disputed hence it has resulted to it being loved by most people. Potato is a source of nutrients to all the social classes of individuals.

The potato is a food crop that is affordable by both the high income earners and the low income earners. Its consumption has more health benefits as compared to other sources of starch. Its mode of preparation varies from one way to the other depending on the interest of the consumer.

However, to maximize on its nutritional component, one can decide to do some home cheap value addition during its preparation as in this case potato cozy soup.

Recipe

Transform leftover mashed potatoes into a cozy soup, flavored with garlic, fennel, and leeks.

Ingredients

1 tbsp. Olive oil, plus more for serving

4 leeks (white and light green parts only), sliced into half-moons

2 cloves garlic, finely chopped

1 bulb fennel, cut into 1/4-in. pieces

1 stalk celery, thinly sliced

Kosher salt and pepper

3 leftover mashed potatoes

6 cups low-sodium chicken broth

4 sprigs fresh thyme

1 bay leaf (optional)

1 tbsp. lemon juice (optional)

Directions

1. Heat oil in large pot on medium. Add leeks, garlic, fennel, and celery, season with 1/4 teaspoon salt and cook, covered, stirring occasionally, until very tender, 13 to 15 minutes.
2. Add mashed potatoes, broth, thyme, and bay leaf and simmer, stirring occasionally, until heated through, about 5 minutes.
3. Remove and discard thyme and bay leaf. Using immersion blender (or standard blender, in batches), puree soup until smooth. Stir in lemon juice and serve with cracked pepper and drizzle of oil if desired.