Directions

1. Heat oil in large pot on medium. Add leeks, garlic, fennel, and celery, season with ¼ tsp salt and cook, covered, stirring occasionally, until very tender, 13-15 minutes.

2. Add mashed potatoes, broth, tyme, and bay leaf and simmer, stirring occasionally, until heated through, about 5 minutes.

3. Remove and discard bay leaf. Using immersion blender (or standard blender, in batches if necessary) puree soup until smooth, stir in lemon juice and serve with small dashes of hot sauce.