French Potato and Leek Soup

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• 2 cups cooked Fondant Scalloped Potatoes with their cheese sauce and fried-onion topping leftover Fondant Scalloped Potatoes

• 1 medium leek, white and pale-green parts only, washed well and thinly sliced
• 1 tablespoon unsalted butter
• Salt and white pepper to taste, only if needed
• 1½ cups unsalted vegetable broth, plus up to ½ cup more to thin

Directions

1. Melt1 tablespoon unsalted butter in a medium saucepan over medium-low heat. Add the cleaned sliced leek and cook gently8–10 minutes until soft, without browning.
2. Add2 cups chopped cooked Fondant Scalloped Potatoes and all their accompanying cheese sauce and fried-onion topping. Add1½ cups unsalted vegetable broth. Bring to a gentle simmer and cook8–10 minutes until the leek and potato are very soft; avoid a rolling boil.
3. Remove from heat. Use an immersion blender briefly until creamy and mostly smooth; do not overblend into a gluey texture. Add up to½ cup more broth as needed for a pourable soup.
4. Return to gentle heat, stirring, and reheat to165°F throughout, checking with a food thermometer. Taste before adding salt or white pepper because the original is seasoned. Divide between two bowls and serve hot. Refrigerate promptly in shallow covered containers; use within the original potatoes’3–4-day refrigerated storage window, which does not restart when made into soup.

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