Mashed Potato Leek Soup

I love thick soups. I have never really liked broth based soups, but I really like thick soups, especially on a rainy day. It hasn't been raining, but it has been cool and cloudy, so it counts as soup weather. This recipe originally came from Real Simple, but I have changed it quite a bit.

olive oil

3 leeks, cut into 1/4" pieces

salt and pepper

3 cups mashed potatoes (I used Yukon Gold)

1 bulb fennel, cut into 1/4" pieces

1 cup chicken broth

1.5 cups milk

1 cup water

2 cups corn

grated cheddar

Saute the leeks and fennel in a pan with a little olive oil until soft (about 5-6 minutes)

Put all the ingredients into a large pot and cook over low heat, stirring occasionally, for 1-2 hours (or as long as you want). Puree in the pot using a blender and serve with a sprinkling of cheddar cheese on top.

rating - 4/5
Why? I liked the use of the fennel and the leeks and the simplicity of the ingredients, but I think there are unnecessary steps in this recipe. If I were to make it again, I would not mash the potatoes first, but just put them into the pot as is and simmer for several hours. I do like the smoothness of the soup, but the original recipe called for more liquid and I may add a little more to make it just a bit smoother.