Leek and Potato Soup (Mashed Potatoes)

This creamy potato leek soup turns leftover mashed potatoes into a lunchtime favourite.

1 tsp. butter
1 medium leek, white and light-green parts only
3½ cups chicken broth or vegetable broth
3 sprigs fresh thyme
2 cups mashed potatoes

Rinse leeks well and pat dry. Halve lengthwise and chop. In a large saucepan, melt butter over medium high. Add 1 cup chopped leeks and cook, stirring, until softened, 3 minutes.

Add broth, ½ cup water, and thyme and bring to a boil. Reduce to a simmer and whisk in mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.

Makes 6 servings.